White Chocolate Mousse with Cardamom Espuma and Clementine Sorbet

A layered fine-dining dessert combining a set white chocolate mousse, a warm cardamom-infused espuma and a citrus sorbet.

⏱️ Prep: 60 min🍳 Cook: 20 min

Nutrition

per per 300 g portion

320

Calories

Protein

38g

Carbs

16g

Fat

150 g		White chocolate
2 tbsp	30 ml	Jasmine tea leaves
2 tbsp	30 ml	Water
300 ml		Double cream
3		Gelatine leaves
2 tbsp	30 ml	Liquid glucose
1 tbsp	15 ml	Cardamom pods
250 ml		Cream
100 ml		Milk
1		Gelatine leaf
10		Clementines, zested and juiced
1		Lemon, zested and juiced
330 g		Caster sugar
500 ml		Water (for sorbet syrup)

For the mousse, bring the jasmine tea and water to a boil, remove from heat and leave to steep for 10 minutes.
Whip the double cream to soft peaks and refrigerate. Soak the gelatine leaves in cold water for 5 minutes to soften.
Strain out the jasmine tea; mix the tea and glucose in a pan and bring to the boil. Remove from heat, cool for 30 seconds, then add the softened gelatine and white chocolate, stirring to melt.
Let the chocolate mixture cool, then fold in the semi-whipped cream. Pour into a rectangular baking pan, level the top and set in the fridge for about 2 hours.
For the cardamom espuma, mix the cream and milk and heat gently in a pan. Toast the cardamom pods separately until fragrant, then infuse them in the cream mixture; drain and return to the stove to reheat.
Soak the gelatine leaf in cold water for 5 minutes, then stir into the warm cream mixture to dissolve; leave at room temperature to cool for 1 hour.
Pass through a fine sieve, pour into a siphon canister, charge with 2 gas cartridges. Shake and keep warm until serving.
For the sorbet, bring the sugar and water to a boil, then stir in the clementine and lemon juice and zest. Cool, then churn in an ice cream maker until frozen.
To plate, cut a slice of the mousse, add a ball of sorbet, and garnish with remaining clementine slices.