Warm chocolate mousse with potato ice cream
Jan Ostle, head chef at Wilsons told us that this unusual but delicious combination came about from a need to use up a potato glut. The starchy potatoes help make the ice cream extra dense and thick, and the simple chocolate mousse comes together very quickly. This makes a large amount of ice cream, so you may need to reduce the quantities if using a smaller ice cream maker.
Ingredients
Metric
Imperial
Mousse
- 300g of double cream
- 400g of 33% chocolate pistoles
- 300g of pasteurised egg whites
Ice cream
- 850ml of whole milk
- 150ml of double cream
- 200g of egg yolk
- 150g of cane sugar
- 600g of potatoes, cooked weight
- Maldon salt
Equipment
- Ice cream maker
- Siphon bottle or cream whipper
Method
Heat the cream for the mousse until hot but not boiling, and pour it over the chocolate. Stir until the chocolate is melted
- 300g of double cream
- 400g of 33% chocolate pistoles
Whisk in the egg whites and pour into an espuma gun
- 300g of pasteurised egg whites
Charge with cream whippers
For the ice cream, heat the milk and cream until they reach a simmer
- 850ml of whole milk
- 150ml of double cream
While waiting for the milk and cream to simmer, whisk the egg yolks and sugar together until aerated and pale
- 200g of egg yolk
- 150g of cane sugar
Temper the eggs with the hot milk and cream mixture then whisk the two together
Add the mixture back to the pan and heat to 83°C, using a rubber spatula to stir and taking care not to let it catch on the bottom
Purée the cooked potatoes until smooth in a food processor
- 600g of potatoes, cooked weight
Blend the mixture, then mix with the puréed potatoes. Season with Maldon salt, and then chill throughly
Churn the ice cream in an ice cream machine until thick, about 20–30 minutes
Once churned, serve the ice cream in small bowls and spoon over the mousse
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