Car­damom and white choco­late mousse

Friday - - Leisure -

(Serves 8)

Prep time: 15 mins Chill­ing time: overnight

4 free-range eggs, sep­a­rated

100g caster sugar

400g white choco­late, bro­ken into pieces

300ml dou­ble cream

1/2 tsp car­damom pow­der berries, for gar­nish­ing

1 In a food pro­ces­sor, blend egg yolks with all but a ta­ble­spoon of the sugar un­til thick and creamy.

2 Half- fill a pan with wa­ter, bring to a boil then turn down to a sim­mer. Put choco­late in a heat­proof bowl and place it on top of the sim­mer­ing wa­ter (it shouldn’t touch the wa­ter). Stir the choco­late from time to time un­til it has melted. Al­low the melted choco­late to cool, then com­bine with the egg and sugar mix­ture.

3 Whisk egg whites, adding re­main­ing ta­ble­spoon of sugar, and beat un­til shiny.

4 Whip dou­ble cream and fold into egg and choco­late mix­ture. Fi­nally, gen­tly fold in the whisked egg whites and car­damom. Do not stir, beat or whisk any fur­ther, as the ob­jec­tive is to get as much air as pos­si­ble into the mix­ture.

5 Pour the mix­ture into 8 small ramekins and re­frig­er­ate overnight. Gar­nish with berries of your choice be­fore serv­ing.

SIL­VENA SAYS: Make th­ese a day in ad­vance so they can chill overnight. Be sure to use the fresh­est free-range eggs

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