Massaman Chicken Rice
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Massaman Chicken Rice
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins
Ingredients
2 sheets of gold leaf gelatin
500ml cream
375ml milk
3 blocks Coles Finest 70% dark chocolate
2 cups cherries, halved and pits removed
1 tbsp cherry brandy
1 tsp sugar
2 tbsp roasted flaked almonds
Squeaky Gate extra virgin olive oil
Coles sea salt
Method
Heat the milk in a saucepan to about 90°C, just below boiling. While the milk heats, bloom the gelatin by soaking the sheets in cold water for 4-10 minutes. Break the chocolate into pieces and place them in a mixing bowl. Pour the heated milk over the chocolate, add a pinch of salt, and mix thoroughly. Blend the mixture with a stick blender until smooth. Stir in the bloomed gelatin until fully dissolved, then set the mixture aside to cool to room temperature.
Whip the cream and gently fold it into the chocolate mixture with a whisk, ensuring the mixture stays airy. Continue folding until the mousse is an even colour. Once ready, divide the mousse into ramekins and refrigerate for a few hours or overnight.
For the garnish, mix cherries, sugar, and a couple of tablespoons of cherry brandy in a bowl. When the mousse is set, serve it with a spoonful of cherries on top.
