Sous Vide White Chocolate Mousse Recipe

Dessert
medium
4
60 minutes, plus 6 hours to sous vide the chocolate

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PT6H

Russell Brown creates sous vide caramelised white chocolate for a rich, fudgy finish, which is then incorporated into a light and fluffy mousse. Russell serves the dish with a streusel crumb and simple caramelised apples.

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Ingredients

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Caramelised white chocolate mousse

150g of white chocolate
125ml of semi skimmed milk
1.5g of gelatine leaves, soaked in cold water
150ml of double cream

Streusel crumb

50g of ground almonds
50g of light muscovado sugar
50g of soft flour
2g of flaky sea salt, finely ground
50g of unsalted butter

Caramelised apple

2 apples, (a sharp variety) peeled and cut into 8 wedges
10g of unsalted butter
10g of caster sugar

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Water bath
Vacuum bags
Bar sealer
Hand blender
Silicone baking mat

Preheat a water bath to 90°C

Break the chocolate into pieces, place in a vacuum bag and seal with a bar sealer. Cook in the water bath for 6 hours

150g of white chocolate

When the chocolate is ready, warm the milk to around 50°C. Squeeze any excess liquid out of the gelatine and add to the milk, stirring to dissolve

125ml of semi skimmed milk
1.5g of gelatine leaves, soaked in cold water

Transfer the caramelised chocolate to a bowl and mix well until it forms a paste. Use a hand blender to gradually blend in the warm milk

Once all the milk has been added, chill the mixture for 20 minutes. Blend again, place in the fridge for another 20 minutes, then blend again

Whisk the double cream to very soft peaks and fold into the chocolate mixture using a whisk. Transfer to a plastic tub and chill overnight to set completely

150ml of double cream

Preheat the oven to 160°C/gas mark 3

To make the streusel crumb, sift the dry ingredients together into a small bowl. Rub in the butter and bring together into a rough dough

50g of ground almonds
50g of light muscovado sugar
50g of soft flour
50g of unsalted butter
2g of flaky sea salt, finely ground

Spread onto a silicone baking mat and bake for 10–12 minutes until golden brown. Roughly break up with a fork then continue to cook for 2–3 minutes more. Allow to cool

In a non-stick frying pan, heat the butter until foaming. Add the apple slices and sprinkle over the sugar. Cook until well caramelised

10g of unsalted butter
10g of caster sugar
2 apples, (a sharp variety) peeled and cut into 8 wedges

To serve, dip a dessertspoon into warm water and use to create quenelles of the mousse. Garnish with the caramelised apple and sprinkle over some streusel crumb

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Russell Brown

Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.