Chloe
by Cristabel Chia
@ 02 Oct 2015
Vanilla White Chocolate Mousse
25ml milk
5g cream
1 vanilla pod, slit
5g gelatine powder
70g white chocolates, chopped
250g whipped cream
Yuzu Crémeux
60g cream
40ml yuzu concentrate
20ml yuzu juice
5g yuzu zest
30g egg yolks
15g (each) whole eggs and sugar
1g gelatine powder
20g butter
Sponge discs, for topping
Yuzu syrup, for brushing
White choclate spray, for spraying
For the vanilla white chocolate mousse: Heat the milk, cream and vanilla pod in a saucepan over a medium heat to a boil. Remove and add in the gelatine powder and stir well. Pour the heated mixture over chopped white chocolates and strain. Set aside the vanilla white chocolate mixture to cool down to 30°C, then fold in the whipped cream.
For the yuzu crémeux: Heat cream, yuzu concentrate, yuzu juice and yuzu zest in a saucepan over a medium heat to a boil. Remove and blend the mixture with an immersion blender. Add in the egg yolks, whole eggs and sugar and temper with the yuzu mixture and cook at 85°C. Strain the yuzu mixture and add in gelatine powder and then set aside to cool down to 45°C. Add in the butter and blend with an immersion blender until smooth. Pour the mixture into moulds and freeze for at about 3 hours.
Fill a dome-shaped flexipan with the white chocolate vanilla mousse. Place a yuzu crémeux in the centre of the flexipan and fill the rest of the mould with the mousse. Cover the top with a sponge disc and brush with yuzu syrup. Freeze for about 5 hours at -18°C. Remove the frozen mousse, then spray with white chocolate spray to achieve a velvety finish. Serve at 4°C. Makes 10 tarts
*This recipe is featured in July-August 2015 issue.
