Jersey Milk & Black Truffle Mousse

1. Milk & Truffle Mousse
375g Jersey Milk,
55g Caster Sugar,
3 Gelatine Sheets (Gold),
180g Cream,
2g Black Flinders Truffles (Grated) :-

Method: Warm the milk & sugar to 50c degrees. Bloom the gelatine sheets in cold water & drain.
Melt gelatine into the milk, add grated Black Truffle, and cool to 10c degrees.
Whip cream to soft peaks & fold through the milk base.
Pour into seperate dishes (100g per bowl) allow to set overnight for the flavour to develop.

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2. Brown Butter Crumble
150g Brown Butter *,
185g Plain Flour,
120g Caster Sugar,
60g Ground Almonds

Method: Preheat oven to 160c degrees.
Rub the butter into the flour, and the sugar and almonds. Spread onto baking tray and bake until golden for approx 20-25mins, making sure to stir the crumbs every 5-7mins. Allow to cool.
* Brown butter is butter that is cooked until it turns brown (milk solids caramelise) strained and the fat that remains is called brown butter.

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3. Crystalised White Chocolate
100g Caster Sugar,
40g White Chocolate,
1g Salt,
75ml Water :-

Method: Bring water and sugar to the boil and cook until it reaches 135c degrees.
Add chocolate and whisk until crystalised, set aside.

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4. Crystalised Chocolate
70g Dark Chocolate,
100g Caster Sugar,
50ml Water :-

Method: Mix water and sugar and bring to the boil and take to 130c degrees.
Add chocolate and whisk, keep stirring until crystalises. Allow to cool.

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To Assemble
Top the mousse with chocolates, crumb and Slices of Flinders Black Truffle -

Delicious!

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Recipe by Diego @pachamama.peninsula

Image by Amber @itsnaturalight

Recipes featured in 2025 Eat Drink Mornington Peninsula

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