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Pale ale jelly and white chocolate mousse - Matthew Morrissey


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Ingredients

Ginger beer, salted caramel popcorn

  • 4 cups of cooked popcorn
  • 70 g brown sugar
  • 70 g unsalted butter
  • 25 g ginger beer
  • 20 g golden syrup
  • 1 pinch salt

Jelly

  • 200 g pale ale beer
  • 200 g water
  • 5 tsp caster sugar
  • 2 titanium gelatine leaves

Mousse

  • 50 g sugar
  • 200 g white chocolate, broken into pieces
  • 60 g pale ale beer
  • 120 g pouring (whipping) cream
  • 4 eggs, seperated
  • 1 pinch salt
  • 6
  • 7
    easy
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Ginger beer, salted caramel popcorn
  1. Place brown sugar, butter, ginger beer, golden syrup and salt into mixing bowl and cook 4 min/70°C/speed 2 or until sugar has dissolved, then cook for a further 7 min/Varoma/speed 2.
  2. Add cooked popcorn and cook 2 min/Varoma/Counter-clockwise operation/speed 1, until popcorn is coated. Quickly transfer into a sealable container and set aside.
  3. Jelly
  4. Place gelatine leaves into a bowl and cover with cold water and set aside.
  5. Place beer, water and sugar into mixing bowl and cook 3 min/100°C/speed 1, until sugar has dissolved. Transfer into a bowl and add squeezed gelatine leaves, stirring until gelatine has dissoled. Set aside to cool slightly, then poor into serving glasses. Place into refrigerator to set for at least 2 hours. Clean and dry mixing bowl.
  6. Mousse
  7. Place sugar into mixing bowl and mill 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  8. Add chocolate and beer and melt 5 min/50°C/speed 2.
  9. Add egg yolks and mix 15 sec/speed 4. Transfer into a medium sized bowl and set aside. Clean and dry mixing bowl.
  10. Insert butterfly whisk. Place cream into mixing bowl and lightly whip 1 min/speed 3. Transfer cream into a small bowl and set aside. Clean and dry mixing bowl and butterfly whisk.
  11. Insert butterfly whisk. Place egg whites and salt into mixing bowl and whip 3 min/speed 3.5 or until stiff. Gradually fold cream and egg whites into gelatine mixture. Pour mousse gently onto set jelly and place into refrigerator to chill for 3 hours before serving. To serve top mousse with Ginger beer salted pocorn and garnish chocolate swirls and mint leaves.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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