White chocolate mousse and sorbet with dill and cucumber
Item 1 of 1
- 6
- 3 hours 30 minutes
This spectacular white chocolate mousse and sorbet recipe from Agnar Sverrisson is an interesting mix of sweet white chocolate and the savoury Icelandic flavours of pickled cucumber, rye and dill.
First published in 2015
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Ingredients
Metric
Imperial
White chocolate mousse
- 250g of Valrhona white chocolate
- 100ml of milk
- 1 1/2 gelatine leaves
- 250ml of whipping cream
Pickled cucumber
- 100ml of water
- 50g of sugar
- 1 tbsp of Chardonnay vinegar
- 1/2 cucumber, peeled, de-seeded and finely diced
Lemon purée
- 200g of lemon zest
- 100ml of lemon juice
- 80ml of light olive oil
- 50g of sugar
- 1/2 tsp xanthan gum
- 200ml of water
Rye biscuits
- 70g of icing sugar
- 2 egg whites
- 50g of rye powder
White chocolate sorbet
- 1.25l water
- 20g of maltodextrin
- 600g of Valrhona white chocolate
- 1 tsp salt
- 1 tsp xanthan gum
White chocolate foam
- 280g of Valrhona white chocolate, melted
- 375ml of water
- 6g of soya lecithin
- salt
- 50g of dill
SAVE RECIPE
Equipment
- Bain-marie
- Stick blender
- Thermometer
- Piping bag with plain nozzle
Method
1
First make the white chocolate mousse. Melt the chocolate, bring to 45°C over a bain marie and then remove
- 250g of Valrhona white chocolate
2
Warm the milk to 45°C in a pan and dissolve the gelatine into it. Emulsify the milk with the chocolate and allow to cool
- 100ml of milk
- 1 1/2 gelatine leaves
3
Gradually fold through the softly whipped cream, being careful to not lose any air. Pour into a cold container and refrigerate
- 250ml of whipping cream
4
To make the pickled cucumber, prepare a syrup with the sugar and water by warming in a pan. Add the vinegar after cooking and chill for 20 minutes
- 100ml of water
- 50g of sugar
- 1 tbsp of Chardonnay vinegar
5
Pour the syrup over the cucumber and chill for a further 20 minutes
- 1/2 cucumber, peeled, de-seeded and finely diced
6
To make the lemon purée, blanch the lemon zest quickly in boiling water. Blend all the ingredients in a liquidizer until smooth, and then finely sieve before storing in 250g bags in the freezer
- 200g of lemon zest
- 100ml of lemon juice
- 80ml of light olive oil
- 50g of sugar
- 1/2 tsp xanthan gum
- 200ml of water
7
Preheat the oven to 150°C/gas mark 2
8
Now make the rye biscuits. Make a French meringue by adding the icing sugar to the egg whites in 3 stages, then folding through the rye powder. Pipe out into 3cm strips and allow to dry for 30 minutes
- 70g of icing sugar
- 2 egg whites
- 50g of rye powder
9
Bake in the oven for 30 minutes or until crisp. Cool and then chop the meringue into crumb-like pieces. Set aside
10
To make the sorbet, heat the water, add the maltodextrin and simmer for 1 minute, then blend in the white chocolate
- 1.25l water
- 20g of maltodextrin
- 600g of Valrhona white chocolate
11
Season with salt, add the xanthan gum and blend. Cool and store the sorbet in a container in the freezer until needed
- 1 tsp salt
- 1 tsp xanthan gum
12
To make the foam, warm the water and blend in the lecithin and salt. Pour over the white chocolate and mix with a stick blender until smooth
- 375ml of water
- 6g of soya lecithin
- salt
- 280g of Valrhona white chocolate, melted
13
Sweep a spoonful of the lemon purée across a plate, and place a quenelle of the white chocolate mousse on top. Place a scoop of the sorbet alongside it. Crumble the rye biscuits and scatter across the plate
14
Scatter the pickled cucumber across the dish. Spoon some of the white chocolate foam over the mousse and sorbet, and garnish with 40g of dill sprigs, and a further 10g of finely chopped dill
- 50g of dill
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