In The Kitchen: Manuka Honey Mousse
This chef’s special is a newbie to the King of Snake menu, and combines the delights of velvety mousse with summer fruit, sesame nougatine and white chocolate crumb. Serves 8.
- 8 egg yolks
- 300ml Manuka honey
- 100ml water
- 3.5 leaves gelatine soaked in cold water until soft
- 500ml cream, whipped to soft peaks
- 35ml milk
- 35g liquid glucose
- 100g castor sugar
- 85g butter
- 15g plain flour
- 20g sesame seed
White chocolate crumb
- 250g milk powder
- 200g flour
- 60g cornflour
- 125g sugar
- 10g salt
- 200g melted butter
- 450g white chocolate (melted)
Making it happen
For the honey mousse: whip the egg yolk in a cake mixer until pale and fluffy. Meanwhile heat the honey and water in a small saucepan until it reaches 120°C on the sugar thermometer. Pull the caramelised honey off the heat, squeeze out the gelatine and stir it through the mixture. Slowly pour the honey mixture over the fluffy egg yolks and keep whisking until cool (about 10 minutes). Fold through the whipped cream, pour into glasses and refrigerate for about 6 hours until set.
For the sesame nougatine: pre-heat oven to 160°C.Combine the milk, sugar, glucose and butter in a small saucepan and bring to the boil, cooking until it reaches 106°C on a sugar thermometer. Remove from the heat and stir in the sesame seed and flour. Pour onto a large sheet of baking paper, then cover with another sheet and roll as thinly as possible, about 1 mm. Bake for about 5 mins or until golden. Leave to cool and harden and break into shards.
For the white chocolate crumb: mix all the dry ingredients together and add the melted butter to form a crumb. Bake at 160°C until golden. When cool, roll in the melted white chocolate and allow to cool in the fridge. Break in to crumbs once set.
To plate: on one side of the glass place a spoon of white chocolate crumb and on the other side place your fruit (summer fruit, roast peaches or poached figs) and place nougatine shard between.