Benjamina Ebuehi’s recipe for white chocolate mousse with peach and bay compote | The candy spot


White chocolate isn’t for everybody, however in the precise context I can get behind it. Its creaminess lends itself properly to this gentle, ethereal mousse with out being too cloying, whereas the peach compote scented with recent bay leaves brings a natural perfume and delicate heat. The result’s a dessert that isn’t as candy as you may anticipate – simply keep away from the cooking chocolate on the baking aisle and as an alternative go for a white chocolate with at the very least 30% cocoa butter.

White chocolate mousse with peach and bay compote

You may make the compote a day or two upfront, and retailer with the bay leaves for stronger natural notes.

Prep 10 min
Prepare dinner 30 min
Chill 3 hr+
Serves 6-8

200g good white chocolate, plus further, shaved, to serve
350ml double cream
2 eggs
, separated
A pinch of salt
40g caster sugar

For the peaches
5 ripe peaches
60g caster sugar
4 recent bay leaves
Juice of ½

Begin with the compote. Put the peaches in a big, heatproof bowl, pour over sufficient boiling water to cowl and go away to take a seat for a minute. Drain, then run underneath chilly water and peel off the skins, which ought to now slide off simply.

Halve and stone the skinned peaches, then lower the flesh into tough chunks and put these in a small saucepan with the sugar, bay leaves and lemon juice. Convey to a boil, then flip all the way down to a simmer and cook dinner for 5 to eight minutes, till gentle and syrupy. Break down any bigger items of peach with a fork, then go away to chill utterly.

To make the mousse, soften the chocolate in a heatproof bowl set over, however not touching, a pan of simmering water, then put aside to chill to room temperature.

In a bowl, whisk the cream to stiff peaks (watch out to not overwhip), then combine within the egg yolks. In a separate clear bowl, whip the egg whites and a pinch of salt to gentle peaks. Progressively add the sugar, whisking continuously, till the whites flip shiny and kind stiff peaks, then put aside.

Fold the egg whites into the cream combine till absolutely included, then spoon 1 / 4 of the combination into the melted chocolate and whisk shortly to mix. Gently fold the remaining cream into the chocolate.

Spoon the peach compote into six or eight ramekins or small bowls, high with some mousse and chill for 3 to 4 hours, till set. Serve topped with white chocolate shavings.

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