for 2 person

Chocolate

100 g

white chocolate, finely chopped

Mousse

1 dl	water, boiling
2 tbsp	Fine Food Jasmin Chung Hao
1	fresh egg yolk
1 ½ dl	full cream, beaten until stiff
1	fresh egg white
1 pinch	salt
1 tbsp	sugar

Sesame brittle

4 tbsp	sugar
2 tbsp	water
1 tbsp	honey
1 tbsp	black sesame seeds

How it's done

Chocolate

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.

Mousse

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.

Sesame brittle

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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