White chocolate mousse:
2 g (1 sheet) gold leaf gelatin
128 g egg yolk
405 g cream
25 g sugar
200 g caramelised white chocolate
Rhubarb chips:
2 sticks rhubarb per serving
100 g sugar syrup
Rhubarb compote:
200 g rhubarb
50 g sugar
5 g pectin
Jerusalem artichoke chips:
100 g Jerusalem artichoke
Caramelised white chocolate:
500 g white chocolate
White chocolate mousse:
Cream egg yolks and sugar.
Soak cold gelatin.
Bring cream and caramelised white chocolate to a scald. Add gelatin to hot cream
Temper into eggs and add to whipping syphon, allow to cool to room temperature.
Charge two N20 siphons and shake.
Can be stored in the fridge for a day. If so, run under warm water and shake until a nice consistency results.
Rhubarb chips:
Slice rhubarb very thin. Dip into cooled sugar syrup, remove excess to leave a thin coating.
Place on a lined, non-stick tray in a 40 C-50 C oven, or dehydrator until crispy.
Rhubarb compote:
Cut rhubarb into large cubes. Add pectin to sugar, place in saucepan with rhubarb.
Cook briefly until compote, rhubarb must retain its shape.
Remove from heat and saucepan immediately. Allow to cool.
Jerusalem artichoke chips:
Slice Jerusalem artichoke very thinly by hand, or with a mandolin.
Fry in 150 C oil until evenly golden drain and allow to cool.
Caramelised white chocolate:
Spread a layer of white chocolate pieces on a non-stick lined tray, preferably a silicone sheet.
Add to 150 C oven uncovered. Stir every 10 minutes until dark and golden evenly throughout.
Remove from oven, allow to cool.
To assemble:
Have all components ready (they can be made a day ahead of time).
Pipe a round hollow nest of ganache onto a plate.
Fill with cooled rhubarb compote.
Carefully release mousse from syphon to cover the nest of ganache and rhubarb compote (do some tests with the syphon first).
Grate some leftover caramelised white chocolate generously over the mousse.
Crush lots of freeze-dried raspberries over the top. Garnish with Jerusalem artichoke and rhubarb chips.
