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.
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
4
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
5
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
6
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
7
Preheat the oven to 160°C/gas mark 3
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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
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
10
In a non-stick frying pan, heat the butter until foaming. Add the apple slices and sprinkle over the sugar. Cook until well caramelised
2 apples, (a sharp variety) peeled and cut into 8 wedges
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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
Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.
