White Chocolate Mousse Recipe - Great British Chefs

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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