TO DRINK: This dessert is just too sweet to match with anything other than the off-dry JC le Roux La Vallée.
White chocolate and vanilla mousse with rose-water Turkish delight
Ingredients
- 330ml fresh cream
- 15ml (1 tbsp) castor sugar
- 200g white chocolate, broken into pieces
- 1 vanilla pod, split in half, seeds reserved
- 3 large eggs, separated
- rose-water Turkish delight, to serve
- icing sugar, to dust
Instructions
Whip 250ml (1 cup) of the cream and the castor sugar until soft peaks form. Chill until needed.
Place the chocolate, the remaining cream and the vanilla seeds in a bowl and place it over another bowl filled with hot water. Stir until the chocolate has melted.
In a separate bowl, whisk the egg whites until soft peaks form.
Whisk the egg yolks until they are pale and creamy, then gradually add the white chocolate. Mix until well blended and smooth.
Stir half of the egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites.
Fold the whipped cream into the egg and chocolate mixture. Spoon the mousse into individual glasses, cover with plastic wrap and chill for 3 hours, or until set.
To serve, top with rose-water flavoured Turkish delight and dust with icing sugar.
Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
