FROZEN WHITE CHOCOLATE MOUSSE with ESPRESSO JELLY
SERVES 8 / PREPARATION COOKING: 1 HOUR & 30 MINUTES / FREEZING & SETTING: 6 HOURS OR OVERNIGHT
FROZEN CHOCOLATE MOUSSE
250g white chocolate, chopped 250ml (1c) whipped cream 2 eggs, separated 10ml (2t) vanilla extract 30ml (2T) castor sugar ESPRESSO JELLY 30ml (2T) castor sugar
30ml (2T) coffeeflavoured liqueur 250ml (1c) water 15ml (1T) instant espresso coffee 80ml (¹⁄₃c) boiling water 12,5ml (2½t) powdered gelatin ALMOND PRALINE 125ml (½c) blanched almonds 250ml (1c) castor sugar
125ml (½c) water
Cut eight 30cm squares of baking paper and fold in half diagonally to form triangles. Hold the apex of the triangle towards you, then roll the paper into a cone shape, bringing the three points of the triangle together. Staple the three points together and place the cones in tall glasses or jugs.
1 Frozen chocolate mousse Stir chocolate and 60ml (¼c) of the cream in a small saucepan over low heat until smooth. Transfer to a large bowl, cool for 5 minutes, and stir in egg yolks. 2 Beat the remaining cream and vanilla extract in a small bowl with an electric mixer until soft peaks form. Fold the cream into chocolate mixture. 3 Beat the egg whites and castor sugar in a small bowl with an electric mixer for 1 minute or until the sugar is dissolved and soft peaks form. Fold the egg whites into the chocolate mixture in two batches.
4 Spoon the mixture into the paper cones and freeze for 6 hours or overnight until firm.
5 Espresso jelly Stir the castor sugar, liqueur and water in a small saucepan over high heat until the sugar is dissolved. Ensure the mixture does not come to a boil. 7 Combine the coffee and boiling water (or make 1 cup of espresso) and stir into the syrup.
6 Reserve 125ml
(½c) of the coffee syrup. Sprinkle gelatin over the coffee syrup in the pan and stir over low heat until the gelatin is dissolved. Cool for 15 minutes.
7 Rinse a 15cm square cake pan with cold water – do not dry the pan. Pour the gelatin mixture into the pan, cover and refrigerate for 2 hours or until jelly is set. 8 Almond praline Preheat the oven to 180°C. Place the nuts in a single layer on a baking tray, and roast for 5 minutes or until lightly browned. Chop the nuts coarsely and return to a tray lined with baking paper.
9 Stir the sugar and water in a small saucepan over high heat without boiling, until the sugar dissolves. Bring to the boil, then allow to simmer uncovered without stirring for 10 minutes or until it becomes caramel in colour. When the bubbles subside, sprinkle the nuts over and allow to cool completely before breaking the praline into pieces. 10To finish Turn the jelly out onto a cutting board, and cut into 1cm cubes. Turn the mousse cones out onto serving plates. Trim the bases to sit flat if needed and discard the paper cones. Spoon the reserved coffee syrup onto plates, and decorate with the jelly and praline pieces.