White chocolate mousse with lemon curd and a cardamon syrup

4 servings Prep: 3 hrs
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By Food24 April 03 2017
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Ingredients (14)

1/2 cup cream
1 eggs — whites only
120 g white chocolate
20 g butter
1/2 eggs — yolks only
Lemon curd:
2 eggs — whole
2 eggs — just the yolks
125 ml white sugar
2 lemon — zest and juice
5 Tbs butter — cold
1 Tbs corn flour
250 g castor sugar
250 ml water — cold
1 Tbs glucose — syrup
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Whip cream until medium peak. Set aside.

Melt white chocolate, add butter and mix.

Add half egg yolk and mix, mixture will look grainy.

Add whipped cream and fol in until well combined.

Whip egg whites until medium peak, add to chocolate mixture, fold in.

Place in fridge to set over night.

Lemon curd:

Lightly whisk eggs together.

Add sugar, lemon juice and zest to the egg mixture.(if using corn starch add to above mixture).

Cook over a bain marie on simmer till thicken whisk with a silicone whisk.

Remove from heat and stir in cold butter.

If mixture is still grainy, pass through a sieve to make it smooth.

Sugar garnish:

Place all ingredients into a heavy base saucepan on low heat.

Keep on low heat until sugar dissolves.

Do not stir while simmering.

Once sugar is completely dissolved, bring to a boil till it turns golden colour or reaches 185 degrees Celsius with a sugar thermometer.

Briefly and gently plunge saucepan into a bowl of ice water to stop cooking.

Use a fork to drizzle a thin stream over a greased ladle or ball to get the desired shape.

Serves 4 .

Recipe by Veesha Sewnarain ofCTIA Chefs Academy.

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