Ingredients with Measurements:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1/4 cup finger lime pearls
- 3 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
Special Equipment Needed:
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
- Rubber spatula
- Piping bag (optional)
Step-by-Step Instructions:
1. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. Remove from heat and set aside.
2. In a double boiler or heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring occasionally with a rubber spatula. Once melted, remove from heat and set aside to cool slightly.
3. In a separate bowl, beat the egg yolks with an electric mixer until pale and thickened. Slowly pour in the sugar syrup while continuing to beat the mixture until it has doubled in volume.
4. Fold the melted white chocolate into the egg yolk mixture, followed by the finger lime pearls.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the white chocolate mixture until fully incorporated.
6. Divide the mousse evenly between four serving dishes or glasses. Chill in the refrigerator for at least 2 hours or until set.
7. Serve chilled, optionally garnished with additional finger lime pearls and white chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate for at least 2 hours or until set.
Serving size:
Makes 4 servings.
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- You can substitute the finger lime pearls with lime zest or another citrus fruit of your choice.
- If you don't have white chocolate, you can use dark chocolate or milk chocolate instead.
Variations:
- For a vegan version, you can use coconut cream instead of heavy cream and vegan white chocolate.
- You can add a tablespoon of your favorite liqueur, such as Grand Marnier or Kahlua, to the mousse mixture for added flavor.
Tips and Tricks:
- Make sure to beat the egg yolks until they are pale and thickened to ensure a light and fluffy mousse.
- Be gentle when folding in the whipped cream to avoid deflating the mixture.
- If you don't have a piping bag, you can spoon the mousse into the serving dishes instead.
Storage Instructions:
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This mousse is best served chilled and should not be reheated.
Presentation Ideas:
Serve the mousse in clear glass dishes or glasses to show off the layers of white chocolate and finger lime.
Garnishes:
Garnish with additional finger lime pearls and white chocolate shavings.
Pairings:
This mousse pairs well with a crisp white wine or a cup of hot tea.
Suggested Side Dishes:
This mousse is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the mousse is too runny, chill it in the refrigerator for longer until it sets.
- If the mousse is too thick, you can fold in a tablespoon or two of milk or cream to loosen it up.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store any leftover mousse in the refrigerator and discard after 3 days.
Food History:
Finger limes are a native Australian fruit that have gained popularity in recent years for their unique texture and flavor. They are often used in desserts and cocktails for their tart and citrusy taste.
Flavor Profiles:
This mousse has a creamy and rich white chocolate flavor with bursts of tangy finger lime pearls.
Serving Suggestions:
Serve this mousse as a light and refreshing dessert after a meal.
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