Basil white chocolate mousse
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Sometimes the strangest-sounding food combinations turn out to be the best, and this delicious dessert is no exception
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Serves: 6
Ingredients
For an extra flourish, sprinkle with chopped pistachios or add extra basil leaves and serve with raspberries.
- 284ml pot double cream
- 30g (1oz) basil, leaves only, plus extra to decorate
- 150g (5oz) white chocolate, broken into pieces
- 2 leaves of gelatine
- 1 medium egg, plus 1 egg yolk
- 15g (½ oz) pistachios, chopped (optional), to decorate
- Raspberries, to serve (optional)
Method
- Warm the cream very gently to blood heat (dip your finger in to test). Add the basil leaves, stir well and ensure that they're submerged in the cream. Remove from the heat and leave for 10 minutes to infuse. Purée the mixture in a blender.
- Melt the chocolate in a bowl set over a pan of simmering water. Strain the basil cream into the melted chocolate.
- Break up the gelatine into a small bowl with 100ml (3 1/2fl oz) warm water and let it soften.
- Put the egg and egg yolk in a medium bowl over a pan of simmering water and whisk until the mixture is thick and creamy and holds a trail; it only takes a couple of minutes. Add the melted chocolate and cream mixture and the softened gelatine blended with the water. Stir well.
- Leave to stand for a few minutes, then pour into six small dishes (or glasses) and leave to set for at least an hour; overnight is fine.
Nutritional information per portion
- Calories 400(kcal)
- Fat 35.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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