White Chocolate Mousse with Cardamom Espuma and Clementine Sorbet

Making your own sorbet is – when you have an Icemaker that is – very easy and now is really the time for clementines. Zesting and juicing the clementines and lemon made the house smell yummy too.

This is a recipe by James Sommerin I found on Great British Chefs. I added some rose-geranium chocolates that we got in South Africa as part of a Chocolate/Wine paring set by Waterford Estate. We combined it with their “Family Reserve – Heatherleigh” dessert wine.

What worked and what didn’t:
The clementine sorbet is really good and tangy, it could even use less sugar in the syrup, the wine and chocolate pairing was brilliant. On the downside, the espuma only had a slight cardamom flavor and you could not really taste the jasmine tea infusion used in the white chocolate mousse.

Recipe accuracy / suggested tweaks:
The recipe was sometimes quite hard to to follow. For example, you needed to cool the espuma mix at room temperature for 1 hour, but then “keep it warm” until serving. It was also physically impossible to bring 2 tablespoons of water to the boil and then soak 4 teabags worth of tea in it.

Verdict: 6/10; The sorbet will definitely be made again, but you can make a nice white chocolate mousse with only half of the efforts you need for this recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.