Mandarin white chocolate mousse recipe
Elevate your at-home dining experience with this impressive mandarin dessert recipe from the RACV Club kitchen.
The world of culinary arts is filled with creativity, innovation, and a constant pursuit of perfection. In this spirit, RACV Club recently hosted a culinary event like no other, the Four Chef Showdown.
This exclusive event brought together three City Club chefs – Executive Chef Jason Camillo, Executive Sous Chef Craig Dowling, and Pastry Sous Chef Josh Cochrane – and Healesville Country Club & Resort’s Head Chef Himanshu Sharda to compete in a high-stakes culinary battle.
The audience had the pleasure of savouring each of the four dishes and then voted for their favourite, with Sharda’s fish curry taking out the title. Those who attended the event were keen to try making the dishes at home, and Cochrane shares his recipe here.
“I chose this dessert for the fond childhood memories I have of my grandpa’s mandarin tree, and for the fact my own mandarin tree at home was bursting with fresh mandarins – which we used the in the dessert on the night,” he says.
“For the best result you need to use a mandarin silicon mould. It’s how we achieve such a realistic looking finished product,” he says.