White chocolate mousse with raspberry gel, red mirror glaze and chocolate soil


Source: https://tenplay.com.au/channel-ten/masterchef/recipes/white-chocolate-mousse-with-raspberry-gel-and-crumb


White Chocolate Mousse:
  • 50g white chocolate roughly chopped
  • 90g cream
  • 1/2 tbsp gelatine powder, bloomed in 2 tbsp cold water
Raspberry Jelly:
  • 40g caster sugar
  • 3g agar agar
  • 250g fresh raspberries, pureed and strained
  • 1/4 tsp salt
  • 1/2 lemon, juiced
Red Mirror Glaze:
  • 75g caster sugar
  • 75g glucose syrup
  • 50g condensed milk
  • 5g powdered gelatine, bloomed in 1 ½ tbsp cold water
  • 75g white chocolate, roughly chopped
  • Red food colouring

Chocolate Soil:

  • 50g hazelnut meal
  • 25g plain flour
  • 35g caster sugar
  • 15g cocoa powder
  • 15g butter
  • 1 egg yolk

Raspberry Gel:

  • 100g Raspberry Jelly
  • 5 raspberries
  • Micro basil leaves, to garnish


Preheat oven to 160C. Place 8 x 4cm diameter silicon dome moulds on a flat baking tray and set aside. Place 16 x 2cm diameter silicon dome moulds on a flat baking tray and set aside. For the White Chocolate Mousse, place the white chocolate and 35g cream into a small microwave safe bowl and cook in the microwave in 15 second bursts, stirring in between, until chocolate has melted. Dissolve the softened gelatine in the microwave, about 20 seconds, and pour into the chocolate mixture. Mix until combined and set aside in the fridge to cool down and thicken slightly. Meanwhile, whisk remaining cream to soft peaks. Fold through cooled white chocolate mixture. Pour into prepared 4cm moulds and place into the freezer until very firm for serving. For the Raspberry Jelly, place the sugar and agar agar in a small saucepan and stir to combine. Add pureed raspberries, salt and lemon juice and place saucepan over high heat. Bring to a boil, whisking vigorously. Allow to boil for a further 2 minutes. Pour jelly mixture into prepared 2cm moulds. Pour remaining mixture into a bowl and place in the fridge until firm. For the Red Mirror Glaze, place sugar, glucose and 75ml water in a medium saucepan and place over medium heat. Bring to a boil and allow to boil until sugar has dissolved and the syrup is translucent. Add condensed milk and bloomed gelatine and stir until combined. Remove from heat. Place white chocolate in a medium sized bowl. Pour sugar mixture over white chocolate and use a stick blender to blend until smooth and glossy. Add food colouring and use a stick blender to incorporate. Set aside to cool. For the Chocolate Soil, place all the ingredients in a food processor. Process the mixture until it becomes a fine crumb. Transfer crumb onto a baking tray lined with baking paper and spread evenly. Place in the oven to bake until dry and crumbly, about 10-15 minutes. Remove from oven and set aside to cool. For the Raspberry Gel, place100g chilled, firm Raspberry Jelly in the canister of a stick blender. Add the raspberries and blend the mixture, gradually adding in 60ml water, to form a smooth and thick paste. Strain the gel and transfer into a piping bag. Set aside, in the fridge, to chill before serving. To serve, unmould the White Chocolate Mousse and place on a wire rack set over a baking tray. Pour cooled Red Mirror Glaze over each dome until evenly covered. Place 2 or 3 tablespoons of Chocolate Soil on the left hand side of each serving plate. Transfer glazed mousse on top of the soil. Unmould the Raspberry Jelly and place one on each side of the mousse. Pipe Raspberry Gel around the soil and garnish with micro basil leaves.

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