Pastry Chef Frantzeskos Sozos prepares a delicious recipe for a white chocolate allege mousse, a dessert for all instances that is flavored with the refreshing aroma of lemon, while the notes of edible violet leave your palate with a distinguished aftertaste.
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Chocolate mousse flavored with violet and lemon
Ingredients
- 940 gr milk
- 1875 gr fresh cream (35% fat)
- 1765 gr white chocolate (35%)
- 38 gr gelatine
- 40 drops of violet essence (or dried)
- 6 gr lemon zest
Cooking Instructions
Soak the gelatin leaves in cold water to soften and strain.
Put the milk with the lemon zest , in a saucepan, bring to boil and then strain.
Add the gelatin.
Pour the milk gradually to the chocolate, while mixing until we have a smooth texture.
Add the violet essence.
When the temperature of the mixture is 30-35 degrees , whip the cream gently and add to the mixture, blending until we have a fine, smooth texture.
Freeze for 3-4 hours before serving.
English (UK) 
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