White chocolate and praline mousse with bananas and butterscotch sauce
recipe
White chocolate and praline mousse with bananas and butterscotch sauce
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A decadent dessert, rich with cream and chocolate making it the perfect indulgent treat
Ingredients
- To make the dessert base, you will need:
- 250g dark chocolate, chopped
- 100g roasted almonds
- 100g hazelnuts
- 125g sugar
- 125g water
- To make the white chocolate mousse, you will need:
- 375ml white chocolate
- Egg whites from 2 large eggs
- 15g gelatine
- 50ml sugar syrup (100g sugar & 100ml water and dissolve over low heat)
- 500ml Yeo Valley Organic Double Cream
- 85g icing sugar
- To make the butterscotch sauce, you will need:
- 125g sugar
- 125ml water
Serves:
2
Preparation:
20
Cook Time:
45
Total Time:
65min
Directions
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- Dessert base
- Mix the sugar and water together in a heavy based pan and cook gently until you have a golden caramel. Taking great care, add the nuts continue to cook gently until it is a golden caramel colour. Taking great care, add the nuts and continue to cook gently until the caramel becomes liquid again. Pour the mixture out onto the oiled tray and allow to cool before chopping up finely in a blender.
- Melt the chocolate in a glass bowl over a pan of boiling water. Add the nut mixture to it and completely coat in chocolate. Pour into a deep-sided mould (remember the mousse is still to go on top) and allow it to set in the fridge.
- White chocolate mousse
- Whip the cream until thick and keep in the fridge until ready for use. Melt the chocolate as before. Whisk the egg whites to a soft peak, add the icing sugar and continue to beat for minutes. Fold the chocolate into the egg whites.
- Squeeze the gelatine dry and dissolve in the sugar syrup then gently pour onto the chocolate mixture. Beat for minutes. Gently fold the cream into the chocolate mix.
Source: Arthur Potts Dawson for Yeo Valley Organics
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