Smoked Rosemary White Chocolate...Smoked Rosemary White Chocolate Mousse with Roasted Peach Gastrique & Olive Oil Sablé

An avant-garde, Michelin-star dessert balancing the herbaceous smoke of rosemary, the velvety sweetness of Valrhona white chocolate, the bright acidity of a roasted peach gastrique, and a savory olive oil crumble.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 100ml of heavy cream with the fresh rosemary sprigs until it just reaches a simmer. Remove from heat. Cover and let steep for 15 minutes to infuse.

2. 02

   Using a handheld smoking gun charged with applewood chips, trap smoke in the container holding the rosemary cream. Seal with plastic wrap and let cold-smoke for 5 minutes, then strain through a fine-mesh chinois and discard the rosemary.

3. 03

   Bloom the gelatin sheet in a bowl of ice-cold water for 5 minutes. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water (double boiler).

4. 04

   Squeeze excess water from the gelatin. Reheat the smoked cream slightly, dissolve the gelatin into it, and pour it over the melted white chocolate. Emulsify with a hand blender until silky and smooth, then let cool to 30°C (86°F).

5. 05

   Whip the remaining 200ml of cold heavy cream to soft peaks. Gently fold the whipped cream into the cooled white chocolate mixture in three additions. Pipe the mousse into silicone half-sphere molds and freeze for at least 4 hours to set.

6. 06

   For the gastrique, toss the peach slices with 15ml of honey and roast at 200°C (390°F) for 15 minutes until caramelized. Blend the hot peaches with the remaining honey and white balsamic vinegar until perfectly smooth. Pass through a chinois and chill.

7. 07

   For the sablé, combine flour, powdered sugar, and Fleur de Sel. Add the olive oil and egg yolk, mixing gently until a crumbly dough forms. Spread on a baking sheet lined with Silpat and bake at 170°C (340°F) for 12-15 minutes until golden brown. Let cool completely.

8. 08

   To plate: Unmold the frozen mousse domes and let them temper in the fridge for 20 minutes before serving. Draw an elegant curve of peach gastrique on each plate. Place a mousse dome offset. Spoon a neat mound of olive oil sablé crumble next to it. Garnish with bee pollen and micro-basil.