Happy New Year everyone! I hope you gave 2015 a good send off and 2016 is already off to an excellent start.
James and I had a quiet new year’s eve this year and stayed in playing board games and cooking good food. Before we all get bogged down with our Janaury dieting routine, I thought I would share with you this rather indulgent dessert that I made on new year’s eve, a Honey & Co. recipe.
I thought the candied lemon peel was a bit of a faff and the dessert would taste just as good using grated lemon zest to add a pleasant sharpness. However I may be a little biased as I hate anything to do with sugar work as it usually goes wrong for me so I avoid it all costs. But it was fairly straightforward to do and did add a good contrasting crunch against the rich and smooth mousse.
White Chocolate, pine nuts, olive oil & candied lemon zest
200ml double cream
100g white chocolate
1 tbsp olive oil, plus 1 tbsp to finish
Water enough to cover x 2, plus 50ml
40g pine nuts, roasted until golden
4 tiny pinches of sea salt to finish
- Heat the cream in a pan over a high heat until it is boiling, then pour over the white chocolate in a bowl. Add 1 tablespoon of olive oil and whisk in circular motions to combine (whisking in one direction only, so that you don’t break the texture), until the chocolate has melted. Cover and place in the fridge to cool for at least for 6 hours or overnight.
- Peel strips of the lemon skin (just the yellow part, without any white pith) and cut into very thin slices – you can use a special long zester for this, if you own one, but it is just as easy to do with a peeler and a sharp knife.
- Place the zest strips in a small pan, cover with water and bring to the boil over a high heat. Drain, re-cover with water and bring to the boil again. Drain for a second time (by now all the bitterness should be gone) and cover with 50ml of fresh water.
- Add the sugar and return to the boil, then reduce the heat to low and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- When you are ready to serve, whisk the white chocolate cream until it thickens and starts to hold its shape, but don’t over-whip – the fat content is so high, you may end up with butter instead. Carefully spoon into your loveliest glasses. Top each one with some pine nuts, a pinch of sea salt, a touch of olive oil and some candied lemon zest.