I hardly ever eat chocolate, and that is the truth. The reason behind it is usually I’d feel very gulity if I bought chocolate in a store, just like that, to eat. But a few weeks back I decided to go against myself and I bought an amazing dark chocolate bar seasoned with sea salt and it was so good that I only allowed myself a cube per day, so as to keep it going for as long as possible.
That little purchase opened a door though – at least temporarily – and so the second thing I decided to cook from Gordon’s new book ended up being a lime-flavoured white chocolate mousse, and oh boy.
Now, I know what you’re thinking – that’s not lime zest. No, I’m not senile, I just ran out of lime zest by the end of the show, and so I went with a lemon decoration.
Anyway, for those not friendly with mousse, it is basically the same process as if you were making a soufflée. (So helpful, I know.) To clarify: the mousse is made so soft because of egg whites, whipped until stiff peaks are formed. So if you have an electric beater, this recipe really shouldn’t take more than 15 minutes – but seeing as I am still set on whisking by hand and buliding incredible muscles only in my right arm, it took me about half an hour. Totally worth it though.
For four portions of this deliciousness, here’s what you need:
(Once again, I’m just passing on this recipe, credit goes to Mr Ramsay)
3 large eggs (white only)
100g white chocolate
300ml double cream
1 lime, zest only
To start, break up your white chocolate into little pieces and put it into a heatproof bowl. Next, pour half your cream into a saucepan and heat until it begins to boil. (Don’t keep it on the stove after that, otherwise it will thicken and you don’t really want that.) So as soon as it’s bubbling away, pour the cream over the white chocolate and mix with a spatula until the mix is completely smooth.
Now comes the harder part that I always mess up: whisking cream. You need to whip the other half of the cream in a separate bowl along with the lime zest until soft peaks are formed. I think I may have whipped it a bit too long though, and so from time to time, whilst eating the mousse, one could feel little lumps of double cream. It’s annoying, but it’s not a catastrophe – but you might as well just learn from my mistake and stop whipping a bit earlier.
Add your whipped cream to the chocolate mixture, folding one into the other, then set aside.
Finally, whip your egg whites until they form soft peaks. This is so much fun. I love watching the consistency of that slimy, disgusting-looking liquid turn into bigger and bigger foam until suddenly it looks like a liquid meringue.
When you have soft peaks, start adding your sugar, bit by bit, and keep whisking until you have stiff peaks. (I like doing this – you can’t over-beat.) Once all the sugar is incorporated, fold your whites into the chocolate mixture gently, and you are ready to portion!
In the original recipe, Gordon puts some crashed raspberries into the bottom of the glass, but I didn’t have any, so I just took four glasses and portioned the mousse evenly between them. After a tiny bit of decorating, let chill for at least two hours, but more is always better, and voilá – dessert is served!
The mousse is light and delicious – and the zest just takes it to a whole new level. While it may sound like it’s time consuming and difficult, I promise you that it’s not. I mean, I was even surprised to look at the clock afterwards and see that I only worked for half an hour. It’s impressive and super good – have fun trying it out!