Recepie
Tea mousse
250 g milk
50 g jasmine tea leaves
Heat up the milk with the jasmine tea leaves, allow to simmer for approximately 2 minutes.
Remove from the heat, cover with a lid and let the tea infuse into the milk for another 10 minutes.
Strain the milk tea through a sieve to squeeze all the milk out.
200 g Mousse au Chocolat
250 g tea/milk, cold
Whip together for 5 minutes at high speed in a mixer
150 g whipped cream
Fold in whipped cream and refrigerate over night.
Apple ragout
200 g sugar
25 g butter
50 g sake (rice wine)
2 fresh grated ginger
200 g baby apples (tinned Chinese baby apples, cut in small squares)
Preparation:
Melt the sugar until it turns into caramel.
Add butter, sake and ginger and cook at low heat.
Cook the apples in the caramel until tender.
Scope the chilled mousse with a tablespoon and place on a plate.
Decorate as shown in the photo and serve together with the apple ragout.
