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White Chocolate Cardamom Mousse
Serves 6-8
8 plump green cardamom pods
100ml milk
3 bay leaves
250g white chocolate (use the best you can find, i.e. Lindt Vanilla or Vairhona)
300ml double / heavy cream
3 egg whites
Break open the pods and extract the seeds, crush them lightly and add to the milk and bay leaves in a small saucepan, warm slowly until it approaches the boil, remove from the heat.
Break the chocolate into small pieces and melt in a bowl balanced over a pan of simmering water, do not let the bowl touch the water and turn off the heat as soon as the chocolate starts to melt but leave the bowl in place. Whip the cream so that it forms soft mounds, whip the egg whites to stiff peaks.
When the chocolate is completely melted pour the milk on to it through a sieve, stir together until velvety.
Scoop the mixture on to the egg whites and fold gently together, then fold in the cream.
Put into a bowl or individual bowls, expresso coffee cups are ideal, chill for three or four hours until set, dust with good cocoa powder or serve with a jug of chocolate sauce.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
