Method
Melt the chocolate in a heatproof dish over a pan of simmering water. Stir and allow it to cool a little. Whisk the egg yolks and sugar over the same pan of simmering water until it achieves a firm sabayon foam (ie it holds its shape). Cool for 10 minutes. Fold the melted chocolate and zest into the sabayon. Cool and lightly chill but don’t let it set. Whip the cream to soft peaks stage, fold in chocolate mixture, one third at a time using a palette knife. Divide into 6 bowls. Chill until firm. Serve with lemon confit on top.
Lemon / Grapefruit Confit
Boil sliced lemons and/or grapefruit briefly in stock syrup and allow to cool.
Thanks to
Vicky Martin from the United Kingdom for submitting this white chocolate and citrus mousse recipe.
Added on 15 October 2007.
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