Sous Vide White Chocolate Mousse Recipe - Great British Chefs
Russell Brown creates sous vide caramelised white chocolate for a rich, fudgy finish, which is then incorporated into a light and fluffy mousse.
Ingredients
- 150g of white chocolate
- 125ml of semi-skimmed milk
- 1.5g of gelatine leaves, soaked in cold water
- 150ml of double cream
- 50g of ground almonds
- 50g of light muscovado sugar
- 50g of soft flour
- 2g of flaky sea salt, finely ground
- 50g of unsalted butter
- 2 apples, (a sharp variety) peeled and cut into 8 wedges
- 10g of unsalted butter
- 10g of caster sugar
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