White Chocolate Mousse in Caramel Baskets
Mousse
- 4 oz. white chocolate
- 1 large egg
- 1 egg yolk
- 1 oz. caster sugar
- ¼ pint whipping cream
- 1 tsp. gelatin
- 1 tbs. grand marnier
Baskets
- 1 lb. cane sugar cubes
- 4 oz. kumquats
- pinch of cream of tartar
Mousse
- Melt the chocolate in a bowl over water.
- Separate egg; whisk white until stiff but not dry.
- Whisk in caster sugar.
- Fold in the two egg yolks.
- Whisk the cream until it just holds its shape.
- Dissolve the gelatin in 1 tbs. of boiling water.
- Fold the melted chocolate, then the cream, Grand Manier, & gelatin into the egg mixture.
- Chill the mousse in the fridge.
Baskets
- Well oil the outside of a 4” diameter glass basin.
- Make the caramel by placing the cane sugar, tartar and 2 tbs. of water in small heavy saucepan over a low heat until dissolved. Do not stir.
- Turn up the heat and boil rapidly without stirring until pale golden.
- Remove from heat and stand pan in cold water while caramel continues to cook and becomes a shade darker.
- Drizzle caramel over the basin to form basket (you're aiming for a filigree effect).
- Return remaining caramel and a little water to low heat to dissolve.
- Slice kumquats, remove pits and poach in caramel for 10 minutes.
- Let cool.
Final Preparation
- Divide mousse between baskets and top with glazed kumquats.
- Serve chilled
Serves 4