Roasted Corn White Chocolate Mousse
Recipe courtesy of Rebecca Freeman, CEPC, Executive Pastry Chef, The Club at Las Campanas (Santa Fe, N.M.).
Ingredients
- heavy cream - 250 gms.
- milk - 250 gms.
- egg yolks - 100 gms.
- sugar - 50 gms.
- Ecuadorian white chocolate 33% with roasted corn - 1,000 gms.
- gelatin - 10 gms.
- heavy cream - 900 gms.
Instructions
- Bloom the gelatin in ice water. Wring out gelatin and add to the white chocolate in a bowl.
- Combine 250 gms. heavy cream and milk in a heavy-bottom saucepan and bring to a simmer.
- In a separate bowl, combine yolks and sugar. Temper the yolks into the heavy cream mixture.
- While continuously stirring, bring the mixture up to 180°F. Pour the mixture over the white chocolate and gelatin. Combine with an immersion blender. Cool over an ice bath.
- Whip the remaining 900 gms. heavy cream until it develops a medium peak. Fold the heavy cream into the white chocolate mixture. Pipe into silicone molds and set in the freezer.
- Once the mousse is set up and frozen, remove the mousse from the molds and place them on a glazing rack. Reserve in the freezer for glazing.
