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Caramelised white chocolate mousse with streusel crumb
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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.
First published in 2017
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Ingredients
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Imperial
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
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Bar sealer
- Hand blender
- Silicone baking mat
Method
1
Preheat a water bath to 90°C
2
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
3
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
8
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
9
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
- 10g of unsalted butter
- 10g of caster sugar
- 2 apples, (a sharp variety) peeled and cut into 8 wedges
11
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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