INGREDIENTS
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1 leaf gelatine, soaked in cold water
210g white chocolate
80g egg yolks, about 4 yolks (keep the egg whites)
80g caster sugar
20ml water
2g cream of tartar
2g salt
1 tsp vinegar
250ml double cream, semi-whipped (leave out at room temperature – very important, not fridge cold)
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RASPBERRY COULIS
100g fresh raspberries
20g icing sugar
10g LJ
1g salt
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ASSEMBLY
Fresh raspberries
White chocolate mousse
Method
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Place the raspberries, sugar and lemon zest in a suitable large pan or container and pour over the boiling hot water. Bring back to a simmer, then take off the heat and add the tea bags, brewing for 2 minutes.Remove the bags from the water and mash a little, then strain through a muslin or J-cloth. Keep the pulp to mix in with the coulis below.
Place the raspberry liquid into a suitable container and into the freezer for 4-5 hours.
When frozen solid, scrape with a fork to get fine granules.
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WHITE CHOCOLATE MOUSSE
Melt the chocolate over a water bath or bain-marie until it reaches 43°C.
Whisk the egg yolks in a mixer until light and fluffy.
Put the sugar and water on to boil and take to soft ball, 121°C.
Once the yolks are thick, slowly pour this onto the whipped egg yolks; when fully whipped, add the soaked gelatine.
Whip the egg whites with cream of tartar, salt and vinegar until they reach a thick sabayon.
Fold the cream carefully into the cooled sabayon.
Then fold this mix into the melted chocolate.
Use a whisk to lightly fold and turn over the sabayon mix.
Add the whipped egg whites at the end in 3 lots, then place in the fridge to set.
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ASSEMBLY
Place the coulis into the bottom of the bowl, spoon the mousse on top and drizzle over more of the coulis. Then pile high the granita and finish with a few fresh raspberries.
I already saved a docx earlier — let me know if you’d like me to remove it, otherwise I’ll leave it and just do chat going forward.