Mandarin and Yuzu Mousse with Salted Caramel Chocolate Popcorn
This Mandarin and Yuzu Mousse with Salted Caramel Chocolate Popcorn really is a treat! The mousse is made with whipped meringue, cream and custard and it is so yummy!
Ingredients
- 200ml mandarin puree
- 300ml yuzu puree
- 400ml custard (shop bought fresh)
- 600ml double cream (whipped to a soft peak)
- 8 gelatine leaves
Meringue:
- 3 egg whites
- 3tbs caster sugar
- 400g white chocolate
- 100ml dulce de leche
- 100g popcorn kernels
- 15ml vegetable oil
- Salt
- 1 tsp cocoa powder
- 1 tbs icing sugar
Method
Soak the gelatine leaves in cold water for 2-3 minutes.
Warm the custard gently in a pan, then add ½ the purees to the custard, mix, and then add the gelatine (after squeezing out any excess water) and mix thoroughly. Pour into a large bowl, and add the rest of the puree, and mix.
Whisk the egg whites to a stiff peak, add the sugar, then fold it into the citrus mix along with the whipped cream, until eventually combined as one. Pour into a large serving bowl, pop into the fridge to set overnight, or for at least 4 hours.
Melt the chocolate in a bowl over a pan of hot water.
Heat a large non-stick pan with a lid and add the oil and popcorn, put the lid on and wait for the popcorn to pop. Shake the pan occasionally.
Add the dulce de leche to the melted chocolate and mix to combine. Pour over the popcorn and mix thoroughly. Add the salt and mix again. Dust the top of the mousse with cocoa powder.
Pile on top of the mousse, dust with icing sugar, and serve.
Ingredients
- 200ml mandarin puree
- 300ml yuzu puree
- 400ml custard (shop bought fresh)
- 600ml double cream (whipped to a soft peak)
- 8 gelatine leaves
Meringue:
- 3 egg whites
- 3tbs caster sugar
- 400g white chocolate
- 100ml dulce de leche
- 100g popcorn kernels
- 15ml vegetable oil
- Salt
- 1 tsp cocoa powder
- 1 tbs icing sugar
Method
Soak the gelatine leaves in cold water for 2-3 minutes.
Warm the custard gently in a pan, then add ½ the purees to the custard, mix, and then add the gelatine (after squeezing out any excess water) and mix thoroughly. Pour into a large bowl, and add the rest of the puree, and mix.
Whisk the egg whites to a stiff peak, add the sugar, then fold it into the citrus mix along with the whipped cream, until eventually combined as one. Pour into a large serving bowl, pop into the fridge to set overnight, or for at least 4 hours.
Melt the chocolate in a bowl over a pan of hot water.
Heat a large non-stick pan with a lid and add the oil and popcorn, put the lid on and wait for the popcorn to pop. Shake the pan occasionally.
Add the dulce de leche to the melted chocolate and mix to combine. Pour over the popcorn and mix thoroughly. Add the salt and mix again. Dust the top of the mousse with cocoa powder.
Pile on top of the mousse, dust with icing sugar, and serve.
