White chocolate mousse with cardamom espuma and clementine sorbet

PT1H30M

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Ingredients

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White chocolate mousse

  • 150g of white chocolate
  • 2 tbsp of jasmine tea leaves
  • 2 tbsp of water
  • 300ml of double cream
  • 3 gelatine leaves
  • 2 tbsp of liquid glucose

Cardamom espuma

  • 1 tbsp of cardamom pod
  • 250ml of cream
  • 100ml of milk
  • 1 gelatine leaf

Clementine sorbet

  • 10 clementines, zested and juiced
  • 1 lemon, zested and juiced
  • 330g of caster sugar
  • 500ml of water
1
To make the white chocolate mousse, bring the jasmine tea and water to a boil, remove from the heat and leave to steep for 10 minutes
  • 2 tbsp of jasmine tea leaves
  • 2 tbsp of water
2
Whip the cream to soft peaks and place in the fridge. Soak the gelatine leaves in cold water for 5 minutes to soften
  • 300ml of double cream
  • 3 gelatine leaves
3
Strain out the jasmine tea and mix the tea and glucose in a pan and bring to the boil. Remove from the heat, allow to cool for 30 seconds, then add the softened gelatine and white chocolate, stirring to melt
4
Allow the chocolate to chill, then fold in the cream. Gently pour the white chocolate mixture and the semi-whipped cream into a rectangular baking pan. Flatten the top with a palette knife and allow to set in fridge for approximately 2 hours
5
To make the cardamom espuma, mix the cream and milk together. Gently heat in a pan. Toast the cardamom pods in a separate pan for a few minutes until they are fragrant, then place the pods in the cream mixture to infuse. Drain the mixture, and return the pan to the stove to reheat
6
Soak the gelatine leaves in cold water for 5 minutes to soften, then stir into the cream mixture to dissolve and leave at room temperature to cool for 1 hour
  • 1 gelatine leaf
7
Pass through a fine sieve and pour into the gas canister. Close the lid and charge 2 gas canisters. Shake and keep warm until ready to serve
8
To make the sorbet, bring the sugar and water to the boil in a saucepan and stir in the juice and zest of the lemon and clementines. Allow to cool, then churn in an ice cream maker until frozen
  • 10 clementines, zested and juiced
  • 1 lemon, zested and juiced
  • 330g of caster sugar
  • 500ml of water
9
To plate, cut a slice of the mousse and add a ball of sorbet to each plate. Garnish with slices of the remaining clementines
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