Ginger Chocolate Mousse with Peanut Butter Icecream, Mandarin and Honeycomb - Chef Recipe by Kristian Vale

Ingredients

Ginger Syrup:

400 g Sugar
100 ml Mandarin liqueur
300 ml Water
150 g Grated ginger
1 star anise

Chocolate Ginger Mousse:

30 g Sugar
360 g 62% dark chocolate
2 eggs
2 egg yolks
150 ml warm ginger syrup
400 ml cream, whipped

Honeycomb:

90 g caster sugar
30 g glucose
5g baking soda

Peanut Butter Ice Cream:

12 egg yolks
800 ml cream
800 ml milk
10 g sea salt
350 g peanut butter (smooth)
280 g Sugar

Mandarin Gel:

400 ml orange juice
100 ml Triple sec
100 ml mandarin liqueur
120 g sugar
5 mandarins, peeled with pith taken out

Method

Ginger Syrup:

Combine all ingredients and simmer for 45 mins, then strain.

Chocolate Ginger Mousse:

Whisk eggs and sugar on a high heat until light and fluffy, then in a small stream, add the ginger syrup that you've prepared. Keep mixing until thick and cooked, then fold through the melted chocolate. After that, fold in the whipped cream and make sure you don’t lose too much air whilst you're doing it. Finally, set in the desired dish.

Honeycomb:

Place glucose and sugar in a pot and bring to 160 degrees Celsius. Quickly whisk in the baking soda and place on a baking tray to cool quickly.

Peanut Butter Ice Cream:

Start by bringing the milk and cream to the boil. Whisk eggs and sugar together and then add the hot cream/milk mixture. Cook mixture to an ‘anglaise’ consistency, then add sea salt and peanut butter. Allow to cool then churn in ice cream machine.

To finish it off, with the Mandarin gel, combine all ingredients, including the peel then bring to a simmer and cook for 45 mins. After that, blitz the mixture to a fine consistency.

Freeze dried mandarin makes for a good optional garnish.

Credits: China Lane