Spiced Mousse with Peach and Apricot
A White Chocolate Mousse infused with spices, filled with a Peach and Apricot Marmalade, topped with Peach caviar and sitting on a Pistachio and White Chocolate crumb.
For some reason I was curious if I could make Garam Masala work as a component of a dessert. This dish is the result of an arguarbly excessive amount of experimenting.
Spiced Mousse:
110g White Chocolate
6g Gelatin Sheets
225g Heavy Cream (Hot)
225g Heavy Cream (Cold)
1 Cinammon Stick
1/2 tsp Grated Nutmeg
6 Cardamom Pods
3 Cloves
3 black Peppercorns
Method:
Bloom Gelatin sheets.
Boil half the cream, with the spices, 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 serve.
Peach and Apricot Marmalade Insert:
250g Peach and Apricot Puree
10g Lime Juice
40g Jam Sugar
250g Peaches and Apricots chopped medium dice
10g Lemon Juice
Method:
Blanch fruit to remove skin.
Puree 250g of the fruit flesh.
Heat puree with lemon and lime juice.
Add Jam sugar.
Fold in Fruit Dice.
Freeze in desired moulds.
Peach Juice Caviar:
100ml Peach Juice
1g Agar Agar
500ml Vegetable Oil in freezer overnight.
Method:
Add Agar Agar to Peach juice and whisk.
Bring to a boil while whisking constantly.
Boil for 1 minute while whisking.
Transfer to a squeezy bottle.
Drop the liquid into the ice cold oil.
Strain, rinse and store for later.
Pistachio Crumb:
100g Pistachio
100g butter
100g sugar
70g flour
40g white chocolate
2g salt
Method:
Blend pistachios to a meal like texture.
Mix in the rest of the ingredients until an even dough.
Spread evenly and bake at 150C for 25 minutes mixing every 5 minutes.
Assembly:
Freeze the mousse in desired mould, filling with the marmalade mix. Freeze overnight and release from mould to defrost.
Place the crumb on the plate and set the mousse on top.
Top with the caviar pearls.