Dessert with Basil and Chili Mousse

Ingredients

Method

1. 1

   Order of assembly: 1. Truffle sponge 2. Dessert mousse 3. Basil and chili mousse 4. Dessert mousse 5. Suede 6. Decoration.

2. 2
   Truffle sponge

   Mix all ingredients on medium speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 25 minutes. Cool and cut out thirty rectangles of about 4.5 x 9 cm.

3. 3
   Basil and chili mousse

   Whip the chilled cream (*). Soak the gelatine in the water (**). Bring the milk, basil and chili to the boil, cover and infuse for about 2 minutes. Blend and bring to the boil again. Add the soaked gelatine, pour over the Arabesque chocolate and mix. Cool to about 38°C and combine with the whipped cream.

4. 4
   Basil and chili mousse

   Pipe the mixture into thirty rolls about 3 cm in diameter and 6 cm long (using a piping bag with a round nozzle, about 30 g each). Freeze.

5. 5
   Dessert mousse

   Whip the chilled cream (*). Bring the milk to the boil and pour over the Arabesque chocolate, mix. Cool and gently fold into the whipped cream. Pipe the mixture (using a piping bag) into long silicone moulds of about 3 x 8 cm and about 4 cm deep, filling them to 1/2 of their height. Place a frozen basil and chili mousse roll in the middle and press down. Fill the mould with the rest of the mousse and level. Freeze.

6. 6
   Suede

   Melt the Arabesque chocolate with the oil in a water bath or microwave. Combine with the food colouring and blend. Remove the mousse from the moulds and coat with the suede using a compressor (ready-made suede spray can be used). Place the mousse on the truffle sponge.

7. 7

   Decoration: decorate as desired.