Say hello to summer moments with this creamy and light-bodied mousse that incorporates a herbal blend from the basil and a richness from the white chocolate.
Preparation Time: 15 minutes
Cooking Time: 15 minutes (plus 5 hours chilling time)
- 7g gelatine powder
- 1 ¾ cups milk
- 100g caster sugar
- 45g fresh basil
- 1 tsp sea salt
- 115g white chocolate, roughly chopped
- 1 cup double cream
- Berries, for garnishing (optional)
- Toasted almonds, for garnishing (optional)
- To bloom the gelatine, mix the gelatine powder with 2 tbsp milk in a small ramekin. Whisk with a fork to ensure all the lumps disappear.
- Meanwhile, add the sugar and basil to a mortar and use the pestle to grind together. Stop once it’s reduced to a wet pulp.
- Using a saucier, combine the basil sugar with the salt, white chocolate and a third of the milk.
- Warm gently on a medium heat, stirring continuously, until the white chocolate has fully melted.
- Once the mixture is hot, but not boiling, remove from the heat.
- Pour in the prepared gelatine and mix until it’s completely dissolved.
- Using a fine-mesh strainer, strain the mixture over a large bowl, pressing the basil solids with a spatula to extract as much liquid without pushing the pulp through.
- Pour the remaining milk into the bowl and stir until combined.
- Cover and refrigerate for 4 hours, until firm and cold.
- Using the paddle attachment of a stand mixer, beat the chilled mixture on a high speed for 90 seconds until creamy and smooth.
- Transfer the base mixture back to the original bowl.
- Add the cream to the stand mixer and using a whisk attachment, whip for 3 minutes. The cream should be thick and stiff.
- Fold half the cream into the basil mixture. Once combined fold in the remaining cream.
- Transfer the mixture into a piping bag, cut a ¼ inch tip and pipe into 8 serving dishes.
- Cover and refrigerate for 1 hour, until firm. Serve with fresh fruit and toasted almonds.