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Milk Chocolate and Earl Grey Tea Mousse with Chocolate Sponge Grapefruit and Honey


With Oliver Drayton

Milk Chocolate and Earl Grey Tea Mousse with Chocolate Sponge Grapefruit and Honey

Makes 4 portions
Preparation time 30 mins

Milk chocolate and Earl Grey Tea Mousse
Ingredients
160g  milk
8g earl grey tea leaves
2 Egg yolks
25g sugar
4g of leaf gelatine (soaked in cold water)
225g milk chocolate
250g lightly whipped cream

Method
Heat milk, add tea leaves and infuse for 10 mins.
Mix yolks and sugar.
Strain milk and bring to boil.
Add a small amount of milk to yolk mixture and mix then add to the rest of the milk and cook until thickened.
Squeeze water from gelatine leaf and add to milk mixture.
Pour milk onto chocolate and mix until smooth.
Add cream to chocolate mixture then put into moulds and refrigerate for 2 hours.

Chocolate Sponge
Ingredients
110g caster sugar
90g butter
3 eggs
110g ground almonds
18g cornflour
18g Cocoa powder

Method
Put sugar, butter, ground almonds, cocoa powder and cornflour in a mixing bowl.
With the paddle attachment mix till you have a breadcrumb consistency.
Add eggs to rest of the mixture mix till you have a smooth consistency.
Spread on to cake pan 1 cm thick cook in the oven at 170c for 10-15 mins.

Garnish
2 Grapefruit
100ml of honey
Lemon sorbet

(Broadcast 16 August 2012)


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