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Ackee-White-Chocolate-Mousse-Domes-with-Cashew-Sponge-and-Sugared-Cashews

Ackee White Chocolate Mousse

Prep Time 12 minutes
Servings 12 2oz domes
Author Chantal

Ingredients

  • 70 g (1/3 cup) Heavy cream
  • 125 g (½ cup + 1 ½ tbsps) White chocolate
  • 3 g (1 tsp) Gelatin, powdered
  • 15 g (1 tbsp) Water
  • 175 g (¾ cup) Parboiled (or canned) Ackee
  • 237 g (1 cup) Heavy cream, whipped

Instructions

  1. Have moulds or pan ready before starting the mousse as once it’s done you want to get it into the containers before it starts setting up.
  2. Pour water into a small bowl and sprinkle over gelatin, set aside and let bloom, about 5 minutes.
  3. Place white chocolate in a medium bowl and add bloomed gelatin.
  4. Heat the heavy cream (it doesn’t have to come to a boil), then pour it over the white chocolate, leave 2 minutes for the chocolate to start to melt then whisk together till completely combined.
  5. Combine the white chocolate mixture with the ackees and blend till smooth, pass through a fine sieve to ensure no hard bits get into the mousse.

  6. Fold the whipped cream into the ackee mixture in three additions being careful to combine well but not overmix.

  7. Follow instructions in the finishing and assembly.


Recipe Notes

This mousse can be served on its own. Simply pour into the serving container you intend to use and place in the fridge and allow to chill till set