- 150g white chocolate
- 200ml pure cream + additional whipped cream to serve
- 100g crème fraiche
- 125ml milk
- ½ lemon, zested
- ½ cup lemon verbena leaves
- 2 egg yolks
- 2½ leaves gelatin, soaked in cold water
- 8-10 8cm round sweet pastry cases
- Assorted stone fruit, berries and figs
Method
Melt chocolate over bain-marie. Whisk cream and crème fraiche to soft peaks then chill. Pour milk into a small pot, add lemon verbena and lemon zest. Bring to a simmer then set aside for 10 minutes to infuse. Whisk egg yolks, strain in milk mixture then return to the stove over a low flame stirring constantly until it thickens then remove from the heat. Lift gelatin from water, squeezing out excess water, add to custard and swirl until it dissolves. Pour over the white chocolate then fold in the chilled whipped cream. Chill for one hour before using. When ready to serve, Whip mousse to soften then spoon into pastry cases. Spoon on cream and fruit.
