HESTON Blumenthal has a seemingly limitless creativity when it comes to food. The chef cum scientist shares one of his own recipes, which will feature on MasterChef's MasterClass episode on Thursday night.
Heston Blumenthal's Magic Mousse
INGREDIENTS: 350g Callebaut 70% chocolate callets 425g boiling water.
METHOD: Place chocolate in a large glass bowl. Pour the boiling water over the chocolate and whisk until combined.
Place combined mix over an icebath and whisk continuously until mixture thickens slightly to a custard consistency. Use the whisk to scrape the chocolate down from the sides of the bowl as you are whisking.
Remove bowl from ice bath and whisk vigorously until mix begins to swell, being careful not to over-whip. Serve immediately.
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