White chocolate and jasmine mousse
|20 ml||tea — jasmine|
|250 ml||white chocolate — chopped or chips|
|5 ml||vanilla — extract|
|jasmine flowers — to garnish|
Heat 80ml water in a saucepan and add the tea leaves. Bring to the boil and then simmer for five minutes. Remove from the heat and set aside to cool. Once cool, strain the tea.
Return the strained tea to the saucepan and add the sugar. Cook over a low heat until dissolved. Add the chocolate and melt gently. Remove from the heat and set aside until cool, then refrigerate until cold.
Add the vanilla extract to the cream and beat until stiff peaks form. Beat the chocolate mixture until smooth, then fold a little of the cream into the chocolate. Fold in the remaining cream and then spoon or pipe the mixture into small glasses or bowls. Decorate with some jasmine flowers or sugar flowers.
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