White Chocolate Mousse Recipe - Great British Chefs
This beautifully light white chocolate mousse is matched with a cardamom espuma and tangy clementine sorbet in this recipe from James Sommerin
Ingredients
- 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
- 1 tbsp of cardamom pod
- 250ml of cream
- 100ml of milk
- 1 gelatine leaf
- 10 clementines, zested and juiced
- 1 lemon, zested and juiced
- 330g of caster sugar
- 500ml of water
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