INGREDIENTS
For the custard:
65g liquid cream
65g full fat milk
25g egg yolk
15g fine sugar
For the white chocolate mousse:
170g basic custard
2g gelatine
225g white chocolate, finely chopped
250g whipping cream
For the dark chocolate mousse:
150g full fat milk
300g whipping cream
180g dark chocolate (66%)
METHOD
1. To make the custard, beat the egg yolk and sugar until you reach a firm texture. Boil the cream and milk and remove from the stove. Pour the liquid over the first mixture and place back on the stove. Cook at 82°C then set aside.
2. To make the white chocolate mousse, add the gelatine to the milk and boil. Combine white chocolate and the custard until you get a shiny texture.
3. Cool down to 55°C and slowly add whipping cream. Reserve at 5°C for minimum of 4 hours.
4. To make the dark chocolate mousse, boil the milk and add dark chocolate. Set aside to cool. In a separate bowl, whisk the whipping cream and dark chocolate mixture together and cook at 55°C. Reserve for minimum of 4 hours.
5. To plate, pour the dark and white chocolate mousse in a glass by using a piping bag, place a scoop of ice cream on top and drizzle with caramel sauce. Chef Khalid Abdelghafar
