Toasted Sesame and White Chocolate Mousse with Poached Rhubarb and Miso Crumb
Ingredients: white chocolate, sesame seeds, milk, gelatin, double cream · 40 min cook time · 460kcal · $16.50
Ingredients
150g white chocolate, 40g sesame seeds, 150ml milk, 2sheets gelatin, 200ml double cream, 200g rhubarb, 30g miso paste, 100g plain flour, 50g caster sugar, 50g brown sugar, 50ml vegetable oil
Instructions
1. Toast sesame seeds and bring milk up to a boil. Blitz sesame seeds with a little milk, add to boiling milk with bloomed gelatin.
2. Whip double cream, then gently fold in the white chocolate and sesame seed mix.
3. Transfer mousse into a round ring cutter or mold and set in the fridge for about an hour.
4. Make the miso crumb by mixing plain flour, caster sugar, brown sugar, baking powder, vegetable oil, and miso paste. Crumble on baking paper and bake in the oven.
5. Chop rhubarb and put in a saucepan with sugar, mirin, and water. Bring to a boil and boil with the lid on.
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