Charred White Chocolate Mousse...Charred White Chocolate Mousse with Yuzu Gel and Pistachio Sponge

An exquisite modern dessert harmonizing rich caramelized white chocolate mousse, bright citrus yuzu fluid gel, ultra-light pistachio siphon sponge, and textured toasted hazelnut crumble.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 120°C (250°F). Spread coarsely chopped white chocolate on a silicone baking mat. Bake for 30 minutes, stirring every 8 minutes, until deeply golden brown, caramelized, and fragrant.

2. 02

   Bloom gelatin in ice water for 5 minutes. Warm whole milk and whisk in caramelized white chocolate until smooth. Whisk in bloomed gelatin until dissolved. Cool mixture to room temperature (30°C / 86°F).

3. 03

   Whip 200ml heavy cream to soft peaks. Gently fold into the charred chocolate base in three additions. Pipe mousse into silicone dome molds and freeze for at least 4 hours until solid.

4. 04

   To make yuzu gel: Combine yuzu juice, 50ml water, 30g caster sugar, and agar-agar in a small saucepan. Bring to a boil for 1 minute while whisking continuously. Pour into a flat tray and chill until set. Transfer set gel to a high-speed blender and process until silky smooth, then pass through a fine sieve into a squeezy bottle.

5. 05

   To make pistachio sponge: Blend pistachio paste, egg whites, remaining 50g caster sugar, and flour until completely smooth. Strain through a fine-mesh sieve into an iSi whipping siphon, charge with 2 N2O charger bulbs, and shake vigorously. Snip small crosses in the base of 4 paper cups, siphon batter 1/3 full into each, and microwave on high power for 40 seconds. Invert onto a wire rack to cool before peeling away paper.

6. 06

   To assemble: Unmold frozen mousse domes onto chilled plates 20 minutes prior to serving to soften. Artfully arrange torn pieces of vibrant green pistachio sponge, pipe dots of bright yuzu gel around the plate, finish with crushed toasted hazelnuts, and garnish with Maldon flaky sea salt.