Add a bit of festive flare to your holiday cooking with this delicious White Chocolate Nougat Mousse dessert recipe by chef Alfred Henry of Riempies restaurant, at Southern Sun Cape Sun.
DESCRIPTION
Splash of Malay eggnog
Hazelnut praline ring
White chocolate nougat mousse
Cinnamon infused white chocolate cremo
Glaze cherry gel
Violet edible flowers
Malay spiced egg nog
Ingredients
250ml milk
600ml cream
50g corn flour
12 egg yolk
250g castor sugar
750ml bourbon
125ml dark rum
500ml cognac
Freshly grated nutmeg
2 cinnamon sticks
3 pods cardamom
Vanilla pods
Method
Bring the infused milk and cream to the boil. Strain and return to the heat. Mix together the sugar, corn flour and egg yolks to a smooth paste. Add all the alcohol together; bring to the boil to burn off alcohol. Add to the milk mixture. Use some of the boiled liquid to temper your egg. Add your egg mixture to the pot and stir to thicken.
Hazelnut praline
Ingredients
100g butter
80g ground hazelnuts
200g sugar
100g glucose
90g flour
Method
Melt butter, sugar and glucose together. Sift together flour and ground hazelnuts. Stir the dry ingredients into your liquid to form soft dough. Allow to cool. Spread evenly onto a silpat mat bake at 180 degrees until set and golden brown cut into desired shapes
White chocolate mousse
Ingredients
100ml water
100ml cream
100g castor sugar
1kg white chocolate
1l soft (whipped cream)
8 leaves gelatine (softened in ice water)
100g toasted flaked almonds
10ml cinnamon
100g glazed cherries
100g chopped hazelnuts
Method
Over a double boiler. Add cream,sugar,water and white chocolate till sugar has dissolved and chocolate had melted. Whip cream to soft stage. Allow chocolate mixture to slightly cool add in your melted gelatine. Fold in the nuts,cherries cinnamon spice and lastly your soft whipped cream.pour into a lined tray or lined rings.
Cinnamon and white chocolate cremo
Ingredients
250ml cream
750g white chocolate
4 pieces cinnamon
5ml cinnamon spice
2 egg yolks
Method
Infuse cream with cinnamon sticks and cinnamon spice.remove cinnamon stick and bring cream to the boil. Stir chocolate till dissolved. Once slightly cool whisk in 2 egg yolks
Glazed cherry gel
Ingredients
500g Maraschino cherries
Stock syrup
250ml sugar
125ml water
Ultra tex powder
Method
Bring all the ingredients to a soft boil. Reduce liquid slightly. Allow to cool and blend into a puree. Once cooled and chilled blend with Ultatex powder to form the gel with a smooth consistency.
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