Pale ale jelly and white chocolate mousse - Matthew Morrissey

Recipe's preparation

Ginger beer, salted caramel popcorn

Place brown sugar, butter, ginger beer, golden syrup and salt into mixing bowl and cook 4 min/70°C/speed 2 or until sugar has dissolved, then cook for a further 7 min/Varoma/speed 2.

Add cooked popcorn and cook 2 min/Varoma/"Counter-clockwise operation" /speed 1, until popcorn is coated. Quickly transfer into a sealable container and set aside.

Jelly

Place gelatine leaves into a bowl and cover with cold water and set aside.

Place beer, water and sugar into mixing bowl and cook 3 min/100°C/speed 1, until sugar has dissolved. Transfer into a bowl and add squeezed gelatine leaves, stirring until gelatine has dissoled. Set aside to cool slightly, then poor into serving glasses. Place into refrigerator to set for at least 2 hours. Clean and dry mixing bowl.

Mousse

Place sugar into mixing bowl and mill 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add chocolate and beer and melt 5 min/50°C/speed 2.

Add egg yolks and mix 15 sec/speed 4. Transfer into a medium sized bowl and set aside. Clean and dry mixing bowl.

Insert butterfly whisk. Place cream into mixing bowl and lightly whip 1 min/speed 3. Transfer cream into a small bowl and set aside. Clean and dry mixing bowl and butterfly whisk.

Insert butterfly whisk. Place egg whites and salt into mixing bowl and whip 3 min/speed 3.5 or until stiff. Gradually fold cream and egg whites into gelatine mixture. Pour mousse gently onto set jelly and place into refrigerator to chill for 3 hours before serving. To serve top mousse with Ginger beer salted pocorn and garnish chocolate swirls and mint leaves.