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White chocolate and fig mousse

The flavour combinations

·         9 (15g) gelatin leaves

·         300g white chocolate

·         325ml fresh cream

·         4 extra large egg yolks, whisked

·         8 ripe figs, puréed

·         Powdered gold food colouring, to serve

·         Fresh figs, to serve

How to do it

White chocolate and fig mousse

White chocolate and fig mousse

1.    Soak the gelatine leaves in cold water until soft.

2.    Melt the chocolate and 100ml of the cream together in a large pot over medium heat.

3.    Squeeze out excess water from gelatine and add to chocolate cream mixture. Stir in egg yolks, strain and set aside to cool.

4.    Whip the remaining 225ml cream to stiff peaks. Fold the whipped cream and fig purée into the chocolate cream mixture.

5.    Pour into greased 6cm round moulds and refrigerate until set.

6.    To serve, remove from the moulds and garnish with gold-dusted fresh figs.

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