Spiced Chocolate Mousse with Blueberry-Lavender Jam and Lavender White Chocolate Crumble
Recipe courtesy of Savanna Brodar, Executive Pastry Chef, The Country Club of North Carolina (Pinehurst, N.C.)
Ingredients
- Ingredients for Spiced Chocolate Mousse:
- gelatin sheets - 24 ea.
- cream - 388 gms.
- milk - 388 gms.
- sugar - 152 gms.
- inverted sugar (glucose) - 216 gms.
- egg yolks - 396 gms.
- 58% (semi-dark) chocolate - 1000 gms.
- cream - 1840 gms.
- cinnamon - 2 Tbsps.
- Ingredients for Blueberry-Lavender Jam:
- blueberries - 4 1/2 cups
- lemon juice - 4 Tbsps.
- sugar - 7 cups
- liquid pectin - 6 ozs.
- lavender extract - 2 tsps.
- Ingredients for Lavender White Chocolate Crumble:
- milk powder - 160 gms.
- almond flour - 160 gms.
- corn starch - 48 gms.
- sugar - 100 gms.
- salt - 2 tsps.
- butter - 220 gms.
- lavender extract - 1/4 tsps.
- vanilla powder - 1 pinch
- white chocolate - 160 gms.
Instructions
Procedure for the Spiced Chocolate Mousse:
- Bloom gelatin.
- Bring first heavy cream, milk, sugar, cinnamon and inverted sugar to a boil.
- Temper in yolks and cook until slightly thickened.
- Pour hot mixture over chocolate and gelatin and whisk to combine.
- In a mixer, whip the second heavy cream to medium peak.
- Turn mixer down to speed 1 and slowly add in chocolate mixture until just incorporated with no streaks.
- Portion as needed and freeze to set up.
Procedure for the Blueberry-Lavender Jam:
- In a deep saucepan, combine blueberries, lemon juice and sugar.
- Heat over high heat and bring to a constant boil, stirring frequently.
- Boil for 10 minuets or until the blueberries have begun to pop.
- Stir in pectin, boil while stirring constantly for one minute.
- Add in lavender extract, cool until needed.
Procedure for the Lavender White Chocolate Crumble:
- Heat the oven to 23°F.
- Combine milk powder, almond flour, corn starch, sugar, salt in small bowl and combine.
- Add butter and mix until sandy crumbles form.
- Divide the crumbles into two bowls. Each bowl should weight 275 grams roughly. In one bowl, add ¼ tsp. of the lavender extract and mix until combined with a few drops of purple food color. In the other bowl add the vanilla powder and combine.
- Bake on two separate baking sheets.
- Bake for 15 minutes at 230°F until lightly golden brown. You do not want this crumble to brown or it will affect final color. Set aside until cool.
- Return crumbles to separate bowls. Keep your sheet pans.
- Melt white chocolate and scale out 80 grams into each bowl. Stir to combine.
- Place two crumbles on separate sheet pans and let cool.
