Clementine, White Chocolate and Ginger Mousse Recipe from M&S
A recipe from M&S. Serves 4.
Ingredients
| 1 sheet | gelatine |
| 150 g | white chocolate |
| 4 | egg yolks |
| 2 | clementines (zest and juice) |
Instructions
- Soften the gelatine in cold water for a few minutes.
- Meanwhile, melt the chocolate in a heatproof bowl, set over a pan of simmering water (do not let the bottom of the bowl touch the water).
- Remove the heat and set aside.
- Place another heatproof bowl over the pan of simmering water and whisk the egg yolks, clementine zest, juice and grated ginger until thick and creamy, with some air bubbles.
- This takes 5-10 minutes.
- Squeeze the gelatine to remove excess water, then add it to the egg mixture.
- Whisk again until combined and the gelatine has dissolved.
- Remove from the heat and gently fold in the melted chocolate.
- Leave to cool to room temperature.
- Whip the double cream into soft peaks, and gently fold it into the cooled chocolate mixture.
- Divide among 4 glasses and chill in the fridge for 2 hours, or until set.
- Garnish with grated clementine zest and a twist of peel, to serve.