White chocolate and
mascarpone mousse
This is an easy, eggless mousse, plumped up with mascarpone
for density and that gentle lactic tang. It works so well in the
Fresh strawberry buttersponge cake (page 188). Even if you
aren’t making cake, this mousse is a perfect party finisher set
in little bowls and topped with berries or passionfruit.

Weigh the chocolate into a wide heatproof bowl and set aside. Stir
(or hand whip) the mascarpone and cream to slumpy soft peaks and
keep chilled for later.

Mascarpone thicknesses can vary and will dictate the amount of whipping
required.

Soften the gelatine leaves in enough cold water to just cover them,
and leave until the gelatine feels like soggy cling wrap. While it
softens, heat the milk, vanilla and salt in a small saucepan until you get
a bubbly boil across the entire surface.

Try to have the milk and gelatine ready at the same time. If the gelatine
softens quickly, squeeze it out and let it rest in a clean bowl, ready for the
hot milk. Oversoaked gelatine leaves dissolve and lose setting efficacy.

As soon as the milk boils, squeeze the water from the gelatine and
whisk into the milk, then immediately scrape the hot milk onto the
chocolate. Let it sit for 10 seconds, then give it a good whisk to
dissolve the chocolate.

If the chocolate hasn’t melted, make a double boiler with the milk saucepan
and gently warm the mix to melt any stubborn chocolate pieces.

Cool the mix at room temperature to around 25–28°C (75–80°F).

Every 5 minutes or so, gently whisk and scrape down the side of the
bowl with a flexible plastic spatula. Do this until the mix begins to set.

This should take around 10–20 minutes – less time in colder weather.

continued …
Keeps Use within 4 days (it will
tighten as the gelatine ages). Can
be frozen for up to 3 months and
defrosted in the fridge. It will be softer
upon defrosting, so don’t rely on it
to hold up structurally like the fresh
made mousse.

Makes Just over 900 g (2 lb). Takes 1 hour to prepare.
200 g (7 oz) good white
chocolate, in small buttons
or chopped finely
250 g (9 oz) mascarpone
350 g/ml (12½ oz) cream
(35% milkfat)
8 g (¼ oz) titanium strength
gelatine leaves (or 4 g/⅛  oz
gold strength gelatine leaves)
+ cold  water
150 g/ml (5½ oz) full-cream
(whole) milk
5 g (⅛ oz/½ teaspoon) vanilla
paste
teeny pinch of fine sea salt