Serves 4
White chocolate and miso mousse
In a medium bowl, whisk 240g of the thickened cream until soft peaks form. Reserve.
Into a small pot, combine the miso, 50g of thickened cream and a small pinch of salt. Over low heat, whisk well until smooth and hot. Do not allow to boil. Set aside for 10min to infuse.
Into a double boiler pot, add sufficient water that it will not touch the base of the bowl.
Bring the water to the boil then reduce to a simmer.
Place the chocolate into the double boiler bowl then slowly melt over the simmering pot.
Try to avoid stirring unless it is melting unevenly. If so, gently stir.
When melted, place a tea towel under the bowl then move to a cool bench.
Stir the chocolate gently to ensure it is smooth.
Add the miso cream mix. Ensuring the sides of the bowl are scrapped (with a rubber or non-wood spatula) and combined, whisk well until just glossy. Do not overmix.
Add the egg yolk. Whisk until well combined.
Add ⅓ of the whipped cream then whisk until combined.
Repeat the process until the cream is folded through. Mix until smooth, fluid and with no graininess.
Pour into a container, cover then place in the fridge to set for 2hour min. Alternatively, pour into small individual serving bowls or cups then set in the fridge.
To serve
Sprinkle biscuit crumbs across each plate.
If the mousse is set in one container, place two quenelles per serve onto the crumbs.
Place strawberries around the quenelles then top with baby mint leaves.
If the mousse is in individual bowls, top with crumbs, strawberries and mint.
TIP - As an alternative to strawberries, serve with poached apples, pears or stone fruit.
