Chocolate and lemongrass mousse
Serves: 4
Ingredients
- 3 sticks lemongrass
- 1 cup milk
- 100g milk chocolate
- 1 packet gelatin
- 2 egg yolks
- ¼ cup sugar
- ¾ cup double cream
- whipped cream, to serve
Method
- Finely chop lemongrass or finely grind in a food processor or with a pestle and mortar. Pour milk into a heavy-based pan, add lemongrass and bring to the boil. Remove from heat and leave to infuse for 1hour.
- Break chocolate into cubes and melt in a bowl over hot water or in the microwave. Soften gelatin in a small bowl filled with cold water and stir into the chocolate until dissolved. In a bowl, whisk egg yolks and sugar. Semi-whip cream in a separate bowl (don't over-whip or it will separate the mousse). Whisk the egg and sugar mixture into the milk. Return to a low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened.
- Remove from heat and stir in the melted chocolate. Leave to cool slightly. Pass through a sieve to remove lemongrass. Allow to cool completely. Slowly fold in the cream. Pour mousse into ramekins or glasses and set in the fridge for 2hrs. Top with whipped cream and chocolate curls or powder.
