Makes 3 servings
- 200 ml whipping cream
- 200 grams white chocolate
- 10-15 leaves lemon verbena
- 1/2 cup sugar
- 1 cup mix seasonal fruits: blueberries, raspberries, currants
- 1/2 cup roasted almond flakes
- 2 tbsp water
- pinch of Maldon salt (or coarse sea salt, mashed a little bit in a mortar pestle to avoid big crystals)
- icing sugar, for decoration
Pour the cream in a small saucepan. Add lemon verbena leaves and heat, watching carefuly not to boil the cream. When the cream is hot, turn the heat off, remove it from the stove, and cover the saucepan with a plastic wrap. Set aside until it cools down completely. Then put it in a fridge.
Cut the chocolate into smaller pieces and put them into metal bowl. In a small pot heat a little amount of water. Put the bowl on it, and melt the chocolate in a water bath, stirring from time to time. Set aside to cool down.
Sprinkle the almond flakes over the baking paper or silicone mat.
Put the sugar and a little bit of water on a heavy pan and heat it, until sugar dissolves completely and starts to caramelise. Do not stir the caramel with a spoon!! Only by rotating with a pan.
Take the caramel to the desired stage. I like it almost burned, when it gets a dark colour and deep flavour with a hint of bitterness.
Remove the pan from the the heat and pour the caramel over the almond flakes creating fancy, openwork patterns. Sprinkle with salt and leave it until it cools down completely. After this, break the prailine into smaller pieces.
Take the cream out of the fridge. Remove the lemon verbena leaves. Whip the cream until quite stiff and glossy.
Mix it with cool but still runny white chocolate.
Put the mixture into serving glasses and put it back to the fridge until it sets (2 hours or overnight, if you like).
When ready, place some mixed fruits on top and a piece of almond prailine.
Dust everything with icing sugar and serve.
If you decide to chill the mousse overnight, wait with making the prailine till the serving day.
If you need to make it earlier anyway, keep it in the fridge, so the caramel stays hard and crunchy.
Any kind of soft and tangy fruits will work here. I used mix of berries to balance the sweetness of a mousse. But also mango mixed with passion fruit will be a great addition.