Ingredients
- 100g good quality white chocolate
- 1 tsp sunflower oil, for greasing moulds
- 2 egg yolks
- 25g caster sugar
- 260ml double cream
- ½tsp powdered gelatine
- 25ml warm water
- 3 large rhubarb sticks
- 200ml water
- 200ml blackcurrant cordial
- 1 tbsp vanilla bean paste
- Mint leaves, for garnish
- Chop the white chocolate into small pieces and place in a mixing bowl, set aside. Grease four small dariole moulds/ramekins very lightly with oil, wiping out excess oil with kitchen paper.
- Place the egg yolks and sugar in a separate mixing bowl and mix together to form a paste.
- Heat 130ml of the cream gently in a small saucepan until almost boiling, but don’t let it boil. Then, pour the heated cream on to the egg mix and whisk together. Pour this mix back into the saucepan and cook slowly over a low heat, mixing constantly with a spatula until it thickens – this won’t take long. Don’t overcook or you will have scrambled eggs.
- Hold a sieve over the bowl of chopped white chocolate and pour the custard mix through the sieve on to the white chocolate, using a spatula to help pass it through. Mix with a spatula until the white chocolate has melted through the custard.
- Mix the gelatine powder with 25ml of warm water in a small bowl. Sit this bowl in a slightly bigger bowl that has some hot water in it, and stir the gelatine powder until it has dissolved into the 25ml of water. Then, add the dissolved gelatine to the melted white chocolate and custard mix, stirring through evenly.
- In a separate bowl, add the remaining 130ml of cream, and whisk until soft peaks barely form in the cream, being careful not to over-whisk the cream. Then, add the white chocolate mix to the cream and fold through softly with a spatula until evenly mixed. Spoon the mix into the greased dariole moulds, about ⅔ full, and place in the fridge for at least four hours, but ideally overnight to set.
- Peel the rhubarb and trim, then cut into batons about 4 inches in length. Place a small saucepan on the heat and add the water, blackcurrant and vanilla. Bring the liquid to a simmer, then add the rhubarb and poach for eight minutes, then remove the rhubarb from the liquid and place in a bowl. Keep the liquid on the heat, and increase the heat to reduce the liquid by about half. Then, remove from the heat and pour the liquid back over the rhubarb. Allow to cool.
- To serve, pour some hot water into a bowl. Remove the mousse moulds from the fridge. Dip the base of the mould until about half way up the mould in the hot water for two-three seconds, then place the serving plate upside down on top of the mould. Holding the mould with one hand and the plate with the other, carefully turn the mousse on to the serving plate (give it a few seconds to let it release before lifting the mould away). Slice the cooled rhubarb into small pieces and place around the mousse, then spoon the poaching liquid on to the rhubarb around the mousse and garnish with mint leaves.
