Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Heat the water to approx. 70°C, add the tea, leave to brew for approx. 3 mins. Pour the tea through a sieve into a measuring cup, allow to cool slightly. Place the egg yolk in a thin-sided bowl, pour in the tea while stirring. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Heat through, stirring constantly until the mixture becomes creamy. Add the chocolate, stir in. Fold in the whipped cream. Beat the egg white with the salt until stiff, add the sugar, briefly continue beating. Fold into the mousse, cover and chill for approx. 3 hrs.
Without stirring, bring the sugar, water and honey to the boil in a wide pan. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed, remove from the heat, transfer immediately to a sheet of baking paper, sprinkle with sesame seeds and leave to cool. Break the sesame brittle into pieces, use to decorate the mousse.
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