chocolate mousse (4 to 6 portions)
- Aquafaba / liquid of 1 can of chickpeas 140ml
- Vega white chocolate 110 g
- Grated sechuan buttons 2 each
- Motti Cress 1 punnet
- Anis blossom 8 pieces
- Sechuan buttons 2 each
White chocolate mousse recipe, parsnip crisp, white chocolate and cumin shard, and apricot jam
White chocolate mousse recipe, parsnip crisp, white chocolate and cumin shard, and apricot jam
60 min
White chocolate mousse, parsnip crisp, white chocolate and cumin shard, and apricot jam.
Use Motti Cress, Sechuan buttons and Anis blossom from Koppert Cress.
Ingredients
sechuan sugar and parsnip crisp
- Parsnip 1 each
- Sugar 250g
- Sechuan buttons ½ punnet
Method
chocolate mousse
• Melt gently the chocolate in a Bain Marie, once melted let cool down.
• Meanwhile, pour the liquid from one can of chickpea in a mixer bowl and whisk for 8 to 10 minutes or until “ soft pick “
• Fold gently the melted white chocolate with the Aquafaba and pour the mixture into a glass or a ramekin, let set in fridge for at least 1 hour.
• Grate the sechuan button and sprinkle on top of the mousse, add the motti cress and serve with apricot Jam, chocolate shard and parsnip crisp.
parsnip Crips / sechuan sugar
• Using a peeler, make some peeling of parsnip and blanch a few second in boiling water, refresh straight away and place the strip on tissue paper to absorb the excess of water.
Sprinkle each strip with some sechuan sugar and leave to dry out in a dehydrator machine for at least 1 hour.
• To make the sechuan sugar, simply blitz together ½ punnet of sechuan buttons with 250 g of sugar.
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