This unusual mousse, topped with crunchy poppy seed crumble, is delicious with an optional dark chocolate ganache.
Ingredients
For the mousse:
4g kosher gelatine powder
30g whole milk
500g whipping cream, in 2 halves
50g caster sugar
3 egg yolks
2½ tbsp tahini
2½ tbsp honey
30g halva crumbled to lumps
Method
Soak the gelatine in the milk for 25 minutes.
In a pan bring 250g cream to a boiling point.
Lightly whisk the yolks with the sugar, stir in a third of the cream and return it to the pan, still stirring.
Cook on very low heat, until the mixture covers the back of a wooden spoon — a finger run along the back of the spoon should leave a clear trail.
Gently melt the gelatine until all the crystals have disappeared and mix in the custard.
Combine the tahini and honey and add slowly to the custard base.
Whip 250g cream to a soft peak and fold into the custard base. Pour into metal rings (4cm x 3cm deep)and drop small lumps of halva into the mousse. Freeze overnight.
To serve, release the mousse from the rings onto plates before dinner. Refrigerate until serving.
Ingredients
For the poppy seed crumble:
110g caster sugar
110g plain flour
60g ground almonds
60g blue poppy seeds.
110g butter (cold and diced)
Method
l Preheat your oven to 165°C.
l In a stand mixer use the paddle attachment to mix all the ingredients except the butter.
l Once mixed add the butter cubes and mix on low speed until crumble texture is formed and there are no lumps of butter.
l Refrigerate for an hour.
l Bake for 10 minutes, remove from oven and mix to keep the crumbly texture and bake for 10 minutes more until golden brown.
l Cool to room temperature.
Ingredients
For the ganache:
150g dark chocolate
250g whipping cream.
60g honey
60g diced butter (at room temperature)
Method
l Melt the chocolate in the microwave until there are no lumps.
l In a pan, bring the cream and honey to a boiling point.
l Pour a third of the hot liquid into the chocolate and stir energetically using a rubber spatula, until all the liquid is incorporated into the chocolate. Repeat twice until all liquid has been incorporated into the chocolate.
l Cool to 40°C, add the butter and blend using a hand blender.
l Leave to set in a container with a cling film touching the surface until it thickens enough to scoop. Use a hot spoon to shape the ganache.
