Sous Vide White Chocolate Mousse Recipe
Russell Brown creates sous vide caramelised white chocolate for a rich, fudgy finish, which is then incorporated into a light and fluffy mousse.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Immersion blender
- Kitchen scale
- Sifter
- Silicone baking mat
- Plastic tub
- Dessertspoon
- Oven
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Fork
- Nonstick skillet
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Plate
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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