Jersey Milk & Black Truffle Mousse

375g jersey milk (Tully’s Corner)

55g caster sugar

3 x gelatine sheets (gold)

180g cream

2g grated black truffle (Flinders Truffles)

Method: warm the milk and sugar to 50C degrees.

Bloom gelatine sheets in cold water, drain.

Melt gelatine into milk, add the grated truffle, cool to 10C degrees. Whip the cream to soft peaks and fold through the milk base.

Pour into dishes (100g per bowl), allow to set overnight for the flavour to develop.

Brown Butter Crumble

150g brown butter*

185g plain flour

120g caster sugar

60g ground almonds

Method: preheat the oven to 160C degrees.

Rub the butter into the flour, add the sugar and almonds. Spread on baking tray and bake until golden for about 20 to 25 minutes, making

sure to stir the crumbs every 5 to 7 minutes. Allow to cool. *Brown butter is butter that is cooked until it turns brown (the milk solids caramelise) strained and the fat that remains is called brown butter.

Crystalised White Chocolate

100g caster sugar

40g white chocolate

1g salt

75ml water

Method: bring the water and sugar to the boil and cook until it reaches 135C degrees

Add chocolate and whisk until crystalized, set aside.

Crystalised Chocolate

70g dark chocolate

100g caster sugar

50ml water

Method: mix the water and sugar bring to the boil and take to 130C degrees. Add chocolate and whisk, keep stirring until it crystalizes. Allow to cool.

Serve: Top the mousse with chocolate, crumb and sliced truffle.