Rooibos infused chocolate mousse with a lemon scented creme brulee centre
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 30.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 10.00 | ml | Lemon juice, fresh pressed |
| 250.00 | ml | Milk, fresh |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| LIPTON Rooibos 1 x 18kg - 10 bags | ||
| 250.00 | g | CARTE D'OR Chocolate Mousse 6 x 1kg |
Preparation
1 Crème brulee
Bring 200ml of meadowland to the boil. Mix the other 50ml with the crème brulee powder.
2 Add the powder to the meadowland and allow to simmer for 2 minutes. Stir in the lemon juice
3 Put into half moon silicon moulds and freeze
4 Mousse:
Bring the milk, cream and rooibos tea bags to the boil. Chill
5 Using the mousse powder and the rooibos milk, make up the chocolate mousse and refrigerate
6 When the crème brulees are set, line a mould with acetate paper, pipe mousse in half way, place two half moon crème brulees together and put ontop of the mousse. Fill to the top of the mould with mousse. freeze
GARNISH:
Melt chocolate and pour over the top of the set, mousse.
Melt chocolate and put onto the acetate paper, then mould around the mousse shape and refrigerate until the chocolate is set
