Clementine White Chocolate Mousse Cake
1 cup chocolate wafer crumbs
3 tbsp granulated sugar, divided
1/4 cup Longo’s Salted Butter, melted
1 tsp finely grated clementine zest
1 cup strained clementine juice, about 6 large clementines
2 tbsp fresh lemon juice
1 envelope (7g) unflavoured gelatin (2 1/2 tsp)
6 oz white chocolate, chopped
1/3 cup pasteurized egg whites
1/8 tsp cream of tartar
1 cup 35% whipping cream
- •Stir together crumbs and 2 tbsp of the sugar, mix in butter. Press firmly and evenly over bottom of 8 or 9 inch parchment-paper-lined springform pan. Refrigerate for 2 hours or until firm.
- •Combine clementine zest and juice and lemon juice, sprinkle gelatin over surface. Let stand for 5 minutes, stir and heat until gelatin melts. Chill for about 20 minutes or until cold and barely starting to gel. Meanwhile, melt chocolate in large heatproof bowl over hot (not boiling) water, let cool.
- •Beat egg whites and salt until foamy, add cream of tartar and beat to soft peaks. Gradually add remaining 1 tbsp sugar, beating mixture at high speed until glossy, firm peaks form. In separate bowl, beat cream to firm peaks.
- •With whisk, fold half the cream into chocolate, fold in remaining cream, followed by egg white mixture, half at a time. Gradually fold in clementine juice mixture, folding gently so as not to reduce volume. Scrape over chocolate crumb crust, smooth top.
- •Cover and refrigerate for about 4 hours or until firm. Serve with a few strands of clementine zest. (Make-ahead - Refrigerate for up to 2 days.)
- •Wipe knife clean with a damp cloth between cuts.
- Protein 4g
- Fibre 0g
- Fat 25g
- Sugar 24g
- Carbs 30g
- Sodium 180mg