White Chocolate Mousse and Sorbet Recipe

White chocolate mousse and sorbet with dill and cucumber

Dessert
challenging
6
3 hours 30 minutes, plus freezing

PT3H30M

This spectacular white chocolate mousse and sorbet recipe from Agnar Sverrisson is an interesting mix of sweet white chocolate and the savoury Icelandic flavours of pickled cucumber, rye and dill.

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Ingredients

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Metric

Imperial

White chocolate mousse

250g of Valrhona white chocolate
100ml of milk
1 1/2 gelatine leaves
250ml of whipping cream

Pickled cucumber

100ml of water
50g of sugar
1 tbsp of Chardonnay vinegar
1/2 cucumber, peeled, de-seeded and finely diced

Lemon purée

200g of lemon zest
100ml of lemon juice
80ml of light olive oil
50g of sugar
1/2 tsp xanthan gum
200ml of water

Rye biscuits

70g of icing sugar
2 egg whites
50g of rye powder

White chocolate sorbet

1.25l water
20g of maltodextrin
600g of Valrhona white chocolate
1 tsp salt
1 tsp xanthan gum

White chocolate foam

280g of Valrhona white chocolate, melted
375ml of water
6g of soya lecithin
salt
50g of dill

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Bain-marie
Stick blender
Thermometer
Piping bag with plain nozzle

First make the white chocolate mousse. Melt the chocolate, bring to 45°C over a bain marie and then remove

250g of Valrhona white chocolate

Warm the milk to 45°C in a pan and dissolve the gelatine into it. Emulsify the milk with the chocolate and allow to cool

100ml of milk
1 1/2 gelatine leaves

Gradually fold through the softly whipped cream, being careful to not lose any air. Pour into a cold container and refrigerate

250ml of whipping cream

To make the pickled cucumber, prepare a syrup with the sugar and water by warming in a pan. Add the vinegar after cooking and chill for 20 minutes

100ml of water
50g of sugar
1 tbsp of Chardonnay vinegar

Pour the syrup over the cucumber and chill for a further 20 minutes

1/2 cucumber, peeled, de-seeded and finely diced

To make the lemon purée, blanch the lemon zest quickly in boiling water. Blend all the ingredients in a liquidizer until smooth, and then finely sieve before storing in 250g bags in the freezer

200g of lemon zest
100ml of lemon juice
80ml of light olive oil
50g of sugar
1/2 tsp xanthan gum
200ml of water

Preheat the oven to 150°C/gas mark 2

Now make the rye biscuits. Make a French meringue by adding the icing sugar to the egg whites in 3 stages, then folding through the rye powder. Pipe out into 3cm strips and allow to dry for 30 minutes

70g of icing sugar
2 egg whites
50g of rye powder

Bake in the oven for 30 minutes or until crisp. Cool and then chop the meringue into crumb-like pieces. Set aside

To make the sorbet, heat the water, add the maltodextrin and simmer for 1 minute, then blend in the white chocolate

1.25l water
20g of maltodextrin
600g of Valrhona white chocolate

Season with salt, add the xanthan gum and blend. Cool and store the sorbet in a container in the freezer until needed

1 tsp salt
1 tsp xanthan gum

To make the foam, warm the water and blend in the lecithin and salt. Pour over the white chocolate and mix with a stick blender until smooth

375ml of water
6g of soya lecithin
salt
280g of Valrhona white chocolate, melted

Sweep a spoonful of the lemon purée across a plate, and place a quenelle of the white chocolate mousse on top. Place a scoop of the sorbet alongside it. Crumble the rye biscuits and scatter across the plate

Scatter the pickled cucumber across the dish. Spoon some of the white chocolate foam over the mousse and sorbet, and garnish with 40g of dill sprigs, and a further 10g of finely chopped dill

50g of dill

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.