LAB X KITCHEN THERAPY X THE KITCHEN TRAIL
There’s chocolate, lovely bergamot earl grey tea and soothing lavender. Immerse them together into a lovely rich mousse and you’ve got yourself a real winner.
Eggless mousse of any sort is daunting for many, including myself. Doesn’t matter how many times I’ve got it right and the recipe is sure shot, a part of me is terrified until the moment of serving. But when you’re teamed with the fancy baker Riddhi, a boost of confidence overpowers it all and I said yes, let’s do it.
This is a super fancy version, with milk steeped in lovely Earl Grey tea (overnight), whisked with dark chocolate and lavender notes and sprinkled with some sea salt… a few bites won’t be enough.
As a part of the first Afternoon Tea menu at LAB, this mini cup of heaven received rave reviews – which is the most rewarding feeling in the world!
Psst.. have you been in for the new menu? Reserve your table now!
Photography & Styling: The Kitchen Trail
- 1/2 cup milk, boiling
- 3 earl grey tea bags
- 250g dark chocolate
- 1 tsp vanilla extract
- 1 tsp lavender extract
- 250ml cream
- pinch of salt
- sea salt and lavender buds
- Steep the tea in warm milk and leave it overnight to make it strong
- Strain tea and add this mixture with vanilla into chocolate
- Stir to melt the chocolate
- Gently warm the cream (make sure not to boiling point)
- Remove from heat and pour into chocolate mixture
- Stir to ensure all chocolate melted through and smooth
- Add pinch of salt
- Pipe into cups
- Set in refrigerator for at least 2 hours
- Before serving, sprinkle a little bit of sea salt and lavender buds