White Chocolate and Fennel Mousse Recipe

White Chocolate and Fennel Mousse Photo: Jackie Cameron

“White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!”

— Jackie Cameron

White Chocolate and Fennel Mousse Recipe

Yields: 2L

Ingredients:

• 360ml Full Cream Milk

• 1/2 Vanilla Pod, cut lengthwise and all seeds scraped out

• 500gr White Belgium Chocolate, or the best white chocolate available

• 3 sheets Gelatine, sponged

• 500ml Cream, whipped

• 2 Lemon Zest

• 2 Orange Zest

• 15ml Fennel, chopped

Method:

1. Heat up the milk and vanilla pod in a little sauce pan

2. Over a double boiler melt 240ml of the heated up milk together with the white chocolate

3. Keep the remaining milk in the pot, add the gelatine to dissolve

4. When the chocolate is melted, strain the gelatine milk into it and mix well

5. Place into the fridge, allow to semi set, stirring every few minutes

6. Fold in the whipped cream

7. Add the zest and fennel to taste

8. Serve simply with a selection of sweet and savoury herbs and edible flowers

Please post your comments and any food-related questions below. I look forward to hearing from you.