Caramelised White Chocolate Mousse

Caramelised white chocolate mousse, gin and rosemary sorbet, matcha meringue shards, matcha crumb

Created by University of Derby (2018/19)

Course: Dessert

Servings: 4

Students: Ollie Rogers, Charlie D’Lima, Jake Miller

Lecturer: Leonard Cseh

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500g cream cheese
65g caster sugar
125g white chocolate
2 eggs

½ pack digestives
175g caster sugar
125g butter
100g hazelnut
tsp matcha tea

650g caster sugar
1ltr water
12g sorbet stabilizer
100ml gin
(400ml stock syrup) 

2 egg white
125g caster
tsp matcha tea

500g white chocolate

Cheesecake filling

  1. Preheat oven to 130*C.
  2. Blend cream cheese with eggs until smooth consistency. Break up white chocolate and place in the oven for 10minuets until golden brown. In a large bowl, combine this with the sugar and melted white chocolate. Place mixture into gastronome and cook for 30 min at 130*C.
  3. Once cooked, allow to cool then blend until smooth. Chill down, and serve in square mold on top of base.


  1. Put sugar into a heavy base pan at low heat until caramelized.
  2. Add hazelnuts and take off the heat. (Don’t stir the sugar).
  3. Poor onto grease proof and allow to cool.
  4. Blend and combine with blended digestives and melted butter.
  5. Clingfilm required tin and pat base mix to even consistency.


  1. Whisk up the egg white add the sugar slowly, spread thin on greasproof, leave in hot place to dehydrate.


  1. Heat the water, the sugar, the rosemary and star anise in a pan until the sugar has dissolved then bring the mixture to the boil, leave to infuse.
  2.  Flambé the gin then churn with the sugar stock in ice cream machine.

Temper white chocolate

  1. Heat to 45*c.
  2. Seed and cool to 28*c.
  3. Spread on greaseproof, drop it in ice water.

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