Aegean Sunrise Mousse Cake

Allergens

Milk, Eggs (in white chocolate), Wheat (graham crackers)

Ingredients

• 1 cup heavy cream
• 8 oz white chocolate, finely chopped
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• Pinch of salt
• 1 1/2 cups whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp orange zest
• 1/4 tsp almond extract
• Crushed graham crackers, for garnish
• Fresh berries, for garnish

Instructions

1. In a medium saucepan, combine the sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a gentle simmer and thickens slightly, about 5 7 minutes.
3. In a separate heatproof bowl, combine the chopped white chocolate and vanilla extract.
4. Slowly pour the hot milk mixture over the chocolate, allowing it to sit for 1 minute before stirring gently until smooth and fully combined.
5. Stir in the orange zest and almond extract, then set aside to cool completely.
6. In a separate bowl, whip the heavy cream to stiff peaks.
7. Once the white chocolate mixture has cooled, fold it into the whipped cream gently until well combined and no streaks remain.
8. Divide the mousse mixture among six dessert glasses or small serving dishes.
9. Refrigerate the mousse for at least 4 hours or overnight to set completely.
10. Before serving, garnish with crushed graham crackers and fresh berries.

Chef’s Insight

The combination of white chocolate, orange zest, and almond extract creates an elegant flavor profile reminiscent of a warm Mediterranean afternoon.

Notes

This recipe is perfect for special occasions or brunch gatherings with friends and family. The mousse can be prepared ahead of time, allowing you to enjoy more time with your guests.