Caramelised white chocolate mousse with streusel crumb

PT1H

First published in 2017
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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

Caramelised apple

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
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
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
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
First published in 2017
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