Earl Grey Mousse with Lemon Ice Cream

Earl Grey Mousse, Burnt Honey Cream, Biscuit Crumb and Lemon and Evaporated Milk Ice Cream

Earl Grey was one of the most popular teas served during my time at Miss Marples Tea Rooms, and it has always been one of my favourite scents. Combined with the acidity of lemon and a little bit of Burnt Honey it becomes a flavour power house that is always a treat for me, all year round.

Spiced Mousse:

• 110g White Chocolate

• 6g Gelatin Sheets

• 225g Heavy Cream (Hot)

• 225g Heavy Cream (Cold)

• 25g Earl Grey Tea Leaves

Method:

Bloom Gelatin sheets.

Boil half the cream, with the tea leaves, leave to soak for 10 minutes.

Strain hot cream over the White Chocolate.

Add Gelatin and blend until dissolved.

Add remaining cream, blend and refrigerate for 8 hours.

Whip and place into Moulds.

Burnt Honey Cream:

• 100g Honey

• 100g Cream

Method:

Caramelise the Honey until heavily darkened in colour.

Add the cream while stirring continuously. Take care as it will bubble up.

Let cool and then reduce down until desired consistency is reached.

Lemon and Evaporated Milk Ice Cream:

• 1 large can Evaporated Milk (refrigerated overnight)

• 1/2 Cup Icing Sugar

• Lemon Juice to taste

Method:

Mix ingredients together and whip like cream.

Freeze for 1 hour.

Whip again.

Freeze until ready to use.

Assembly:

Demould the Earl Grey Mousse and let come up to temperature

Lay a few nests of biscuit crumbs (I used store bought digestive biscuits).

Place the mousse as desired, and Quenelle the Ice Cream.

Drizzle the Honey Cream over.