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Daintree Estates Chocolate Mousse Recipe


Daintree Estates chocolate mousse, caramelised custard apple, lemon myrtle meringue, salted Dulce de Leche


Ingredients

  • Chocolate mousse
  • 200g Daintree Estate dark chocolate
  • 150ml cream
  • Lemon myrtle meringue
  • 60ml egg white
  • 25g caster sugar
  • 100g caster sugar
  • 50ml water
  • 3g cream of tartar
  • 5g dried lemon myrtle
  • Dulce de Leche
  • 1 can of condensed milk
  • 1 can of evaporated milk
  • 1/2 teaspoon bi carb soda
  • Generous pinch of sea salt
  • 1 Broken Nose Vanilla bean
  • 1 tablespoon corn syrup
  • Caramelised custard apple
  • ¼ of a custard apple cut in three
  • 10g sugar

Method


Chocolate Mousse

  1. Warm the cream in a pot until it simmers.
  2. Add the chocolate and stir until smooth.Allow to cool.
  3. Pour chocolate mix into a cream gun and charge with two canisters.
  4. Dispense mix into a container and chill for 1 hour.

Lemon myrtle meringue

  1. Cook 100g of caster sugar with 50ml of water until 120C.
  2. Beat the eggwhite until firm.
  3. Beat in the 50g of sugar, cream of tartar and lemon myrtle.
  4. Cook 100g of caster sugar with 50ml of water until 120C.
  5. Beat the egg white until firm.
  6. Beat in the 50g of sugar, cream of tartar and lemon myrtle.
  7. Slowly beat in the cooked sugar.
  8. Whisk until cool.
  9. Pipe the mix into baking trays.
  10. Dry out over night in a low oven (60C).

Dulce de Leche

  1. Place the evaporated milk and the condensed milk in a heavy-bottomed pot. Add the bi carb soda, and pinch of sea salt.
  2. Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.
  3. Cook and stir until the mixture is very thick.
  4. Add the vanilla bean and corn syrup.
  5. Allow to cool.

Caramelised custard apple

  1. Sprinkle one side of the custard apple with sugar.
  2. Caramelise the sugar with a blow torch.
 
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Peppers Guest House

A grand weekend in the Southern Highlands

8-9 August 2014: Stop off at Bowral for a gourmet encounter with the Southern Highlands food trail. You’ll be introduced to the best of the region on arrival, with drinks hosted by one of our neighbouring wineries.

© Mantra Group 2013