Hi, I am Clarice Fox-Hughes, I am the Gatherings Food Editor and it is my job to inspire you in the kitchen.
With the debut of Gatherings Fall issue, I wanted to create a recipe around this year’s theme, Rustic Romance. Well nothing is more romantic to me than a luscious sweet treat. And there is nothing more comforting in a rustic setting then a good, bracing spot of tea. Thus, I created Earl Grey White Chocolate Mousse. This recipe is based on my 60 second mousse, which is so simple to make. I have blogged four different versions and this will make five. This recipe is easy and I rarely use the word foolproof in cooking (because I do not think you can guarantee results in cooking, too many variables) but in this case I would say, “foolproof!”
Earl Grey White Chocolate Mousse
Makes four ½ cup servings
¾ cup of cream
1 generous TBL loose Earl Grey Tea or 2-3 tea bags *see note
1 cup of white chocolate, chips or chopped
⅟₈ tsp vanilla paste or 1 tsp vanilla extract
a pinch of salt
In a small sauce pan add cream and tea leaves. Over medium heat, heat cream to just scalding. You will see the cream start to bubble, pull it off. Do NOT take your eyes of the cream, while heating it. It can boil over in an instant, or burn. Set pan aside for ½ hour to let the tea steep. After ½ hour, strain out the tea leaves. Set up your blender and add the chocolate, egg, vanilla and salt. Set your strained cream in a pan and heat cream back up. It does not have to be boiling, just hot! Then QUICKLY pour hot cream over chocolate, put lid on blender and blend on high for a full minute. Trust me, do a full minute. Then pour mousse into small ramekin cups. Cover cups with plastic wrap or small plates. Set mousse in refrigerator and chill for at least 3 hours. Then enjoy.
The mousse will keep in the fridge for a few days. So if you are having a dinner party or special tea, you can make these ahead!! I like to serve with classic Scottish shortbread cookies !
*Note: I suggest using loose leaf tea because if you use tea bags, it is so fine, you will struggle to seive out all the fine tea leaves. It can be done, but it is so much easier to strain with full tea leaves.
1. You can use whole milk. It is not as yummy, but if you use milk, add an extra egg.
2. You can flavor the cream many ways. I have a bittersweet chocolate version with lavender, one with coffee and another with stout. There is also the original white chocolate lemon version. They are all done with the same method, in a blender for a minute. Just look at my list of recipes in my blog, under desserts.
From my kitchen to yours,