White chocolate & turmeric mousse with rhubarb compote

Ingredients

For the mousse

• 200g white chocolate (aim for at least 30% cocoa butter), plus extra to finish
• 350ml double cream
• 2 eggs, separated into whites and yolks
• 2 tbsp turmeric powder
• 1 tbsp ginger powder
• A pinch of salt
• 35g caster sugar

For the compote

• 200g rhubarb, cut into 3-4cm lengths
• 40g caster sugar
• Zest and juice of ½ lemon
• 10g fresh tarragon, leaves stripped from stalk
• 1 tbsp honey

Method

To make the mousse, set a heatproof bowl over a pan of simmering water and melt the chocolate. Set aside to cool to room temperature.

In a bowl or stand mixer, whisk the cream to stiff peaks, then mix in your egg yolks, turmeric and ginger powder.

In a separate bowl, whip the egg whites and a pinch of salt to soft peaks. Slowly spoon in the sugar, whisking constantly until the whites are glossy and form stiff peaks. Now fold your egg whites into the cream mix until fully incorporated. Slowly add your cooled melted chocolate, whisking quickly to ensure it’s fully combined.

Spoon the mousse mixture into ramekins or small bowls and chill in the fridge for 3-4 hours until set. 

While the mousse is in the fridge, make the compote. Preheat your oven to 200C. Arrange the rhubarb sticks in a roasting tray lined with baking paper. Cover with the sugar, lemon zest and tarragon, cover tightly with foil and roast for 20 mins until the rhubarb is tender. Set aside to cool.

Once cool, stir the lemon juice and honey through the rhubarb and roasting juices. Serve on top of the mousse with some extra chocolate shavings to finish.

Image: Stuart Ovenden