11 February 2019
Recipes

White Chocolate, Rose and Cardamom Mousse

Vegan Leanne

Vegan Leanne valentines themed menu using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Melt the chocolate in a Bain Marie SLOWLY and with patience!!!

Add the vegetable oil to the melted chocolate and stir. Leave to cool.

Using an electric hand whisk or ideally a stand mixer, whisk the aquafaba to soft peaks. This will probably take at least 5 minutes, maybe even closer to 10. Add the caster sugar, cardamom and rose water.

Mix again until stiff peaks are formed.

GENTLY fold in the white chocolate. I drizzled it in with one hand and folded with the other. If you dump it in together it may seize or collapse the mousse.

Split between glasses you will serve in.

Refrigerate for a couple of hours. Left mine overnight.

Ingredients

  • Highest Quality White Chocolate (200g)
  • Aquafaba (the chickpea water from 1 can) (240ml)
  • Rose Water (1 tsp)
  • Cardamom Seeds, ground (3)
  • Vegetable Oil (1 tsp)
  • Edible Flowers (Decorate)
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