White chocolate mousse with lemon curd and a cardamon syrup
|1||eggs — whites only|
|120 g||white chocolate|
|1/2||eggs — yolks only|
|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|
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.
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.
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.
Are you a student chef with a passion for developing new recipes? Enter our NextGen competition!