Meanwhile, for the Mousse: In the bowl of a food processor, combine sugar and basil, then grind until reduced to wet pulp. In a 2-quart stainless steel saucier, combine basil-sugar with salt, white chocolate, and approximately one-third of the milk. Warm over medium heat, stirring constantly with a flexible spatula, until the white chocolate has fully dissolved and the mixture is hot to the touch, but not simmering. Remove from heat, add prepared gelatin, and stir until fully melted.
Published at Wed, 20 Jun 2018 10:28:56 +0000