-Mousse-With-Candied-Turmeric.gif "White Chocolate and Lemon Basil (kemangi) Mousse With Candied Turmeric")
Serves 5
For the candied turmeric
50g turmeric (yellow ginger)
150g sugar
150ml water
For the mousse
75g white chocolate
50g cocoa butter
125ml milk
1 gelatine sheet, soaked
10g sugar
3 egg yolks
ice, for ice bath
50g lemon basil (kemangi, available at Marketplace Tanglin, see tip)
125g whipping cream
cocoa powder, for dusting
whipped cream, for garnishing
a handful of pomegranate arils, for garnishing
basil leaves, for garnishing
roasted nuts, chopped, for garnishing
White Chocolate and Lemon Basil (kemangi) Mousse With Candied Turmeric
1. Make candied turmeric. Peel the turmeric and slice very thinly (using a knife, a mandolin or a peeler). Bring the sugar and water to a boil and tip in the sliced turmeric. Allow to simmer over low heat until the sugar syrup is very thick. Quickly remove the slices from the syrup and place on a piece of parchment paper before they harden. Discard sugar syrup.
2. Combine white chocolate and cocoa butter in a heatproof mixing bowl and place on a double boiler. While waiting for the chocolate and cocoa butter to melt, heat milk in a clean saucepan and bring to a boil. Remove from heat.
3. Stir chocolate mixture occasionally and remove from heat once smooth. Set aside.
4. Pour half of the hot milk over the presoaked gelatin and mix well.
5. In another heatproof bowl, whisk sugar and egg yolks. Gently pour in the other half of the hot milk and stir well. Transfer into a double boiler and cook, whisking continously until the mixture is light and fluffy (about 5 to 6 mins). Pour the milk and gelatine mixture into the egg mixture, give it a good stir and then add in the melted white chocolate and cocoa butter. Mix thoroughly. Set aside.
6. Prepare ice bath. Blanch the basil leaves for 30 secs in boiling water and place in the ice water immediately. Drain and squeeze excess water out. Blend the leaves with some of the mousse mixture until the paste is smooth. Strain into the remaining mousse mixture and mix until smooth.
7. Whip the cream until soft peaks appear. Fold the whipped cream into the mousse mixture. Pour into moulds lined with plastic or into dessert cups. Freeze for at least 3 hrs.
8. If using moulds, remove transparent film around frozen mousse just before serving. Dust the sides and the top with cocoa powder. If using dessert cups, only dust the top with cocoa powder. Garnish with whipped cream, fresh pomegranate arils, candied turmeric, roasted nuts and basil leaves. Serve immediately.
TIP Can’t find lemon basil (kemangi)? Fret not! Feel free to use other types of basil (Italian basil or Thai basil) plus the zest of one lemon.