White chocolate mousse with pomegranate and crumble of speculaas & Cuvée Delphine
6
persons
: easy
: 30 minutes
Ingredients
- 1/4 pomegranate
- 1 ts of fresh pink peppercorns
- 1 tblsp grenadine
- 4 speculaas bisquits
- 200 g of white chocolate
- 2 eggs
- 50 g of sugar
- 150 ml cream
- 1 gelatin leaf
- 1 ts of orange blossom water
Preparation
- Take 1/4 of the pomegranate and remove the seeds
- Crush the pink pepper into the mortar and mix it with the grenadine, the orange blossom water and the pomegranate seeds
- Crumble the speculaas in the mortar
- Melt the chocolate au bain-marie, separate the eggs and whip the egg yolks with half the sugar and the egg whites with the rest of the sugar
- Mix the egg yolks with the melted chocolate and stir the chocolate mixture gently through the half-whipped cream
- Add the dissolved gelatine (in 30 ml of warm water) and mix again
- Gently add the egg white under the mixture, make sure not to stir
- Put the chocolate mousse in a piping bag and place it in the refrigerator for at least 2 hours
- Cover the bottom of each glass with pomegranate seeds, spray the chocolate mousse in the glass to 1 cm below the edge and finish with a layer of the speculaascrumble and some pomegranate seeds.
beerpairing
A black beer brewed according to the stout tradition and then aged in oak barrels to give it an intense bourbon flavor. This is a beer with a great flavor intensity, beautifully balanced and with an elegant aftertaste of port. This sweet beer longs for a dessert with white chocolate. With this dessert we initially look for contrast. In order to resist the powerful aroma, we enrich the chocolate dessert with pink pepper, orange blossom water and speculaas.
