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White chocolate, blueberry and lavender layered mousse


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Ingredients

8 portion(s)

White chocolate mousse

  • 30 g caster sugar
  • 2 egg yolks
  • 80 g Good quality white chocolate, broken into pieces
  • 100 g Milk
  • 1/2 tsp Vanilla Bean Paste
  • 1.5 tsp Gelatine powder
  • 150 g pouring (whipping) cream

Blueberry mousse

  • 30 g caster sugar
  • 2 egg yolks
  • 100 g Milk
  • 1.5 tsp Gelatine powder
  • 50 g Frozen Blueberries
  • 1.5 tsp lemon juice
  • 150 g pouring (whipping) cream

Lavender and honey mousse

  • 2 egg yolks
  • 20 g honey
  • 150 g Milk
  • 3 lavender flowers, stalks removed, or 3 tsp dried edible lavender
  • 1.5 tsp Gelatine powder
  • 150 g pouring (whipping) cream
  • fresh blueberries, to garnish
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Recipe's preparation

    White chocolate mousse
  1. Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of bowl.

  2. Insert butterfly. Add egg yolks and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.

  3. Add chocolate, milk, vanilla bean paste and gelatine and heat 5 min/60°C/speed 1. Set aside to cool for 15 minutes in the refrigerator.

  4. Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4 or until thickened. Scrape down sides of bowl. Remove butterfly.

  5. Add reserved chocolate mix and combine 20-25 sec/Counter-clockwise operation/speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary. Pour mix evenly into six jars and place in refridgerator whilst making the blueberry mousse.

  6. Blueberry mousse
  7. Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of bowl.

  8. Insert butterfly. Add egg yolks and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.

  9. Add milk, gelatine and blueberries and cook 6 min/60°C/speed 1, then blend 10 sec/speed 9.

  10. Add lemon juice and cook 2 min/60°C/speed 1. Strain through a fine mesh sieve, discard any bits and set strained aside to cool for 15 minutes in the refrigerator.

  11. Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4 or until thickened. Scrape down sides of bowl. Remove butterfly.

  12. Add reserved blueberry mix and combine 20-25 sec//speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary. Pour mix evenly on top of reserved white chocolate mousse in jars. Place in refrigerator whilst making lavender and honey mousse.

  13. Lavender honey mousse
  14. Insert butterfly. Place egg yolks and honey into mixing bowl and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.

  15. Add milk, lavender and gelatine and heat 5 min/60°C/speed 1. Set aside to cool for 15 minutes in the refrigerator.

  16. Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4, or until thickened. Scrape down sides of bowl. Remove butterfly.

  17. Strain lavender mix using a fine mesh sieve anddiscard lavender flowers. Add lavender and honey mix into mixing bowl and combine 20-25 sec/Counter-clockwise operation/speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary.

  18. Pour mix on top of reserved blueberry mousse in jars. Place in refridgerator for at least 30 minutes before serving, garnished with fresh blueberries.

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Tip

Stemless wine glasses , tumbler glasses or glass espresso cups would also work to serve this mousse. You can also make one large glass bowl of layered mousse. The important thing is that the containers are clear and transparent to best enjoy the effect of the layers.

This recipe will vary in portion numbers depending on what size containers you use.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • I stored mine for a few days

    Submitted by Sharon.thermomix on 7. July 2015 - 12:22.

    I stored mine for a few days - it's mostly whipped cream so I guess it will keep as long as cream?

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Looks very pretty... Can you

    Submitted by littleladyfingers on 7. July 2015 - 11:38.

    Looks very pretty... Can you store these in the fridge for a while? Dont think I'll eat all that in one night!! 

    -LittleLadyFingers

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  • wow that looks so pretty as

    Submitted by Wise Woman Ways on 5. October 2014 - 19:29.

    wow that looks so pretty as well as delish! can't wait to try it tmrc_emoticons.)

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  • Made this Saturday night

    Submitted by Sharon.thermomix on 13. March 2013 - 11:33.

    Made this Saturday night whilst watching my fave TV shows - OMGGosh seriously good! Not soo rich that you can't eat a whole serve and no dark chocolate (but you could alter and put it in if you wanted) so I can eat it at night and still get to sleepTip: Use your second bowl to whip all the cream at once - set aside and just use from the bowl as required. I also fast tracked the cooling of the egg custard steps by using the freezer for 10-15 minutes. Freeze your left over egg whites in v small snap lock bags and use for sorbet/fruity dream/ pavlova/macarons etc - they keep 3months frozen and work a treat.

    Ready for a picnic Ready for a picnic

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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