Dehydrated Chocolate Mousse
Sous Vide Lime Curd
This is a beautiful, small, simple dish. Just a couple of bites worth of food with just three main flavours.
The deliciousness of the dish all hangs on the flavour combination and the two contrasting textures - the crispy, light, dehydrated chocolate mousse juxtaposed with the rich, smooth lime curd.
The combination of chocolate and lime is nothing too unusual and neither is combining chocolate and rose. The thought to combine all three flavours like this came in part out of thinking about spice and mexican flavours and also from the combination of lime and rose in a Gin and Tonic with Hendricks (perhaps my favourite gin - it is infused with cucumber and rose).
The dehydrated chocolate mousse carries a really intense chocolate flavour but in a very light form.
Then the Lime Curd is made Sous Vide. This makes the lime curd less labour intensive than using traditional methods but also makes it extremely consistent, as well as helping to infuse the lime zest flavours into the lime syrup - giving it a really ice aromatic lime flavour.
Watch the video of me preparing the dish then you’ll find the full recipe bellow.
Dehydrated Chocolate Mousse with Rose
150g Dark Chocolate – 70% Cocoa Solids
200g Free-Range Egg Whites (Approx 5 Whites)
60g Free-Range Egg Yolks (Approx 3 Yolks)
60g Caster Sugar
Melt the chocolate in a glass bowl over a pan of simmering water.
Now off the heat mix the egg yolks into the melted chocolate, then set that to one side.
Next beat the egg whites to soft peaks, at which point reduce the speed of whisking and gradually add the sugar until the mixture forms stiff peaks.
Now take a quarter of the whipped egg whites and beat them thoroughly into the chocolate.
Then gently fold half of the remaining egg whites into the chocolate followed finally by the last of the egg whites.
Spoon the mousse onto a non stick sheet and spread it thinly with a palate knife (approx 2-3mm thick).
Now take some crystallised rose petals and crush them in a pestle and mortar. Then sprinkle the crushed rose over the chocolate mousse.
Now place the chocolate mousse in a dehydrator at 68°C for 14 hours.
Once dry break the dehydrated mousse into pieces and store in an airtight container.
Sous Vide Lime Curd
100g Free-Range Egg Yolk (Approx 6 Yolks)
200g Caster Sugar
100g Fresh Lime Juice (Approx 4 Limes)
Zest of Four Limes
300g Unslated Butter - Cubed and Chilled
Pinch Maldon Salt.
First vacuum pack the egg yolks in one bag.
Then in a separate bag vacuum the sugar, lime juice and zest.
Now place both bags (the yolks and the lime syrup) into a water bath set at 64°C and cook for 45 minutes.
After 45 minutes remove the bags from the water bath and ,while still hot, blend the lime syrup into the cooked eggs yolks.
Now Bit by bit blend in chilled cubed butter.
Once all the ingredients are combined rest the lime curd in the fridge at least 3-4 hours before serving.
Before serving transfer some of the lime curd to a piping bag and keep this chilled until needed.
To serve -
Spoon some of the lime curd into a piping bag and keep this chilled in the fridge.
When ready to serve take a pice of the dehydrated chocolate mousse and pipe a large dot of the lime curd onto of it.
Then sit another piece of the dehydrated chocolate mousse on to of the lime curd.
I hope you like the recipe, technique and video. Keep and eye out here and on my twitter page for announcements about my new book and a tasting menu diner both coming soon :)