12 jasmine flowers, pulled from the stalk
1 egg white, beaten
3 tbsp caster sugar
For the mousse:
200g bitter chocolate, broken into small chunks
3 tbsp boiling water
8 jasmine flowers, or other scented edible flowers
4 eggs, separated
120g caster sugar
200g unsalted butter, melted but not too hot
1. To crystallise the flowers, pick each one up by its base and dip in the egg white, making sure it is well covered. Shake off excess, then, handling it gently to avoid breaking, dip in the sugar. Remove to a wire rack and allow to dry naturally – a minimum of 30 minutes. Shake off any loose sugar before using. These will store well for several hours.
2. Put the chocolate with the boiling water and jasmine flowers in a bowl and place over a pan of boiling water. Stir from time to time.
3. When the chocolate has completely melted, remove from the heat. Meanwhile, whisk the eggs and sugar together until pale and creamy. Beat the butter into the chocolate, then stir in the egg yolk mixture. Finally, in a clean dry bowl whisk the egg whites until they form soft foamy peaks.
4. Whisk about two tablespoons into the chocolate mixture, then fold in the rest very gently so the mousse will have a light texture.
5. Pour into small pots and place in the fridge to set. Serve each mousse with a few jasmine flowers scattered on top.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source and Photo: The Telegraph UK