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February 27, 2006
White Chocolate Soup: unbridled gluttony, yay!
I've asked Glittr whether this comes under 'soupykitty' or not, as although it is sweet and solid, maybe.... well you eat it with a spoon at least. Oh ok, this isn't a recipe for soup, but a recipe for White Chocolate Mousse, flavoured with cardamon and bay leaves- a friend came for dinner at the weekend, having made these and they are fantastic- and this is coming from someone who is not a massive fan of white chocolate. I managed to extract the recipe:
White Chocolate Mousse with Cardamon and Bay Leaves
Serves 6-8
250g good white chocolate (e.g. Lindt Vanilla or Vahlrhona- we used Waitrose Belgian ;) )
100ml milk
8 cardamon pods
3 bay leaves
300ml double cream
3 medium egg whites
Gently melt the white chocolate: best way to do this is in a bowl over a just boiled saucepan- take off the heat and let the heat melt the chocolate.
Meanwhile, remove the seeds from the cardamon pods and crush the seeds gently- add them, with the bay leaves to the milk, then bring to just under a boil with a medium heat. Remove from heat.
Sieve the flavoured milk and stir into the melted chocolate. If the chocolate looks like it is solidifying, put the bowl back over the hot water and keep stirring until the mixture looks velvety.
Whip the double cream to soft peaks. Whip the egg whites to stiff peaks.
Fold the chocolate mixture gently into the egg whites using a large metal spoon. The fold the whipped cream into the chocolate and egg mixture and until satiny and smooth.
Distribute into 6-8 cups and refridgerate for 4-5 hours.
This mousse works very well with a couple of raspberries and some bitter dark chocolate sauce to undercut the sweetness, served in a jar alongside, for pouring.
Posted by scumkitten at February 27, 2006 12:52 PM
Comments
Wow! - sounds yummy!
Posted by: Mary-Lou Quick at February 27, 2006 8:04 PM
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