White Chocolate Mousse Recipe

This white chocolate mousse recipe from James Sommerin is paired with a tangy citrus sorbet and cardamom espuma, making a beautifully balanced dish that is at once creamy, sweet, spiced and sharp. All of the components of this dish can be made in advance, so it's best to plan ahead.

White chocolate mousse

150g of white chocolate
2 tbsp of jasmine tea leaves
2 tbsp of water
300ml of double cream
3 gelatine leaves
2 tbsp of liquid glucose

Cardamom espuma

1 tbsp of cardamom pod
250ml of cream
100ml of milk
1 gelatine leaf

Clementine sorbet

10 clementines, zested and juiced
1 lemon, zested and juiced
330g of caster sugar
500ml of water

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Ice cream maker
Espuma gun

To make the white chocolate mousse, bring the jasmine tea and water to a boil, remove from the heat and leave to steep for 10 minutes

2 tbsp of jasmine tea leaves
2 tbsp of water

Whip the cream to soft peaks and place in the fridge. Soak the gelatine leaves in cold water for 5 minutes to soften

300ml of double cream
3 gelatine leaves

Strain out the jasmine tea and mix the tea and glucose in a pan and bring to the boil. Remove from the heat, allow to cool for 30 seconds, then add the softened gelatine and white chocolate, stirring to melt

2 tbsp of liquid glucose
150g of white chocolate

Allow the chocolate to chill, then fold in the cream. Gently pour the white chocolate mixture and the semi-whipped cream into a rectangular baking pan. Flatten the top with a palette knife and allow to set in fridge for approximately 2 hours

To make the cardamom espuma, mix the cream and milk together. Gently heat in a pan. Toast the cardamom pods in a separate pan for a few minutes until they are fragrant, then place the pods in the cream mixture to infuse. Drain the mixture, and return the pan to the stove to reheat

250ml of cream
100ml of milk
1 tbsp of cardamom pod

Soak the gelatine leaves in cold water for 5 minutes to soften, then stir into the cream mixture to dissolve and leave at room temperature to cool for 1 hour

1 gelatine leaf

Pass through a fine sieve and pour into the gas canister. Close the lid and charge 2 gas canisters. Shake and keep warm until ready to serve

To make the sorbet, bring the sugar and water to the boil in a saucepan and stir in the juice and zest of the lemon and clementines. Allow to cool, then churn in an ice cream maker until frozen

10 clementines, zested and juiced
1 lemon, zested and juiced
330g of caster sugar
500ml of water

To plate, cut a slice of the mousse and add a ball of sorbet to each plate. Garnish with slices of the remaining clementines

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James Sommerin

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

White chocolate mousse with cardamom espuma and clementine sorbet

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