- 1 tsp powdered gelatine
- 360 ml double cream
- 170 g milk chocolate
- 240 ml double cream
Cardamon crumble ingredients:
1 cup flour
1/3 cup caster sugar
115g unsalted softened butter
1 tsp cardamon ground
½ tsp sea salt
Citrus gel ingredients:
500ml orange juice
60 ml lemon juice
7g agar agar
Dehydrated orange circles to garnish
1. Bloom the 1 tsp of gelatine in 2 tbsp of water for 5 minutes. Pour the 360ml of the double cream into a medium saucepan and bring to a simmer over a medium heat.
2. Roughly chop the 170g of milk chocolate and tip it into a mixing bowl. Remove the cream from the heat and stir in the gelatine then pour over the chocolate. Let it sit for a few minutes then stir everything together.
3. In another mixing bowl, use a hand mixer to whip the remaining 240ml of cream to soft peaks. Fold 1/3 of the cream into the chocolate mix once it has cooled to room temperature, then fold in the rest, trying to keep as much air as possible in the mix.
4. Pour the mousse mixture into the moulds or glasses. Chill until set.
1. Sift flour, cardamon and sugar together, mix well. Finger in butter until it looks like breadcrumbs, and bring together, pressing into a lined baking tray.
2. Break up into pieces and bake until golden brown. Check it often and move around to keep the outsides from burning.
3. Set aside and let cool, any leftovers will keep in the pantry in an air-tight container.
Citrus gel method: (For best results use a thermomix)
1. Heat orange and lemon juice just until it starts to boil, turn down to a medium simmer.
2. Whisk the agar agar in for two minutes to avoid clumping.
3. Pour into a tray with sides and let set until firm.
4. Once hard, break it up and blitz it in a thermomix or vitamix until it’s smooth and has a gel consistency.
To serve: Spoon a generous cardamom crumb as a base, quenelle mousse with a hot spoon on top and dot gel as you like with a dehydrated citrus on top as garnish.