Caramelised White Chocolate Mousse

Method

• 1

  Step 1

  Cheesecake filling. Preheat oven to 130*C.
• 2

  Step 2

  Blend cream cheese with eggs until smooth consistency. Break up white chocolate and place in the oven for 10minuets until golden brown. In a large bowl, combine this with the sugar and melted white chocolate. Place mixture into gastronome and cook for 30 min at 130*C.
• 3

  Step 3

  Once cooked, allow to cool then blend until smooth. Chill down, and serve in square mold on top of base.
• 4

  Step 4

  Base. Put sugar into a heavy base pan at low heat until caramelized.
• 5

  Step 5

  Add hazelnuts and take off the heat. (Don’t stir the sugar).
• 6

  Step 6

  Poor onto grease proof and allow to cool.
• 7

  Step 7

  Blend and combine with blended digestives and melted butter.
• 8

  Step 8

  Clingfilm required tin and pat base mix to even consistency.
• 9

  Step 9

  Meringue. Whisk up the egg white add the sugar slowly, spread thin on greasproof, leave in hot place to dehydrate.
• 10

  Step 10

  Sorbet. Heat the water, the sugar, the rosemary and star anise in a pan until the sugar has dissolved then bring the mixture to the boil, leave to infuse.
• 11

  Step 11

  Flambé the gin then churn with the sugar stock in ice cream machine.
• 12

  Step 12

  Temper white chocolate. Heat to 45*c.
• 13

  Step 13

  Seed and cool to 28*c.
• 14

  Step 14

  Spread on greaseproof, drop it in ice water.