My dissertation is due next week, and while it’s been a challenging, sometimes even enjoyable process, the urge to get up from the books and cook has been stronger than ever. Cooking is always a refuge from everyday stress, but these past months it has been more than that. Working on the dissertation day in and day out, progress can be quite difficult to track. After a day spent in the library you can ask yourself, what have I actually accomplished today?
‘I’ve been thinking’ is hardly a satisfactory answer, although that is often the case. In the kitchen, however, the end product is deliciously tangible, it’s there to be seen and enjoyed; gratification is instant. This is why I’ve spent so much time in the kitchen lately. It keeps me sane.
Ever since the awesome Danish chocolatier Summerbird launched their sensational white chocolate flødebolle with raspberries and powdered liquorice I have been obsessed with these flavours. After a couple of attempts I have finally managed to put together a decent dessert to show off these flavours that complement each other so well. Liquorice powder is a bit of a specialty which can be bought from Harvey Nichols. It was 5.50 but very economical, trust me. The powder is so finely grained and so potent it will take you years to see the bottom of the tin! (e. g. so many more white chocolate mousses to be had…)
white chocolate mousse:
175 grams white chocolate
90 ml milk
2 egg whites
¼ teaspoon lemon juice
225 ml double cream
1. Add sugar and lemon juice to raspberries and mix thoroughly, mashing the berries a little to release some of their juice. Divide between four glasses.
2. Melt the chocolate, stir in milk and set aside.
3. Whip the egg whites and lemon juice until stiff, then fold into the chocolate mixture until well combined.
4. Whip the cream until it forms soft peaks and gently fold into the chocolate mixture.
5. Give the marinating berries in the glasses one more stir before spooning the chocolate mixture on top. Chill for at least 2 hours.
6. Sprinkle with liqourice powder just before serving.
Adapted from a recipe from Nigella Lawson Community