White Chocolate and Yuzu Mousse with Vanilla Olive Oil Ice Cream

Directions

1. Heat the milk in a small saucepan. Soak the gelatin sheets in cold water for a few minutes, then squeeze out the excess water and add the gelatin to the hot milk. Stir until dissolved. Pour the hot milk mixture over the white chocolate and stir until the chocolate is completely melted and the mixture is smooth. Whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture. Pour the mousse into silicone molds and place them in the freezer to set.
2. In a bowl, whisk together the eggs, sugar, and cornstarch until the mixture is pale and thick. Add the yuzu juice and whisk to combine. Pour the mixture into a saucepan and cook over medium heat, whisking constantly, until it comes to a boil and thickens. Remove from heat and stir in the butter until melted. Soak the gelatin sheets in cold water, squeeze out the excess water, and add the gelatin to the yuzu mixture. Stir until dissolved. Pour the custard into molds and refrigerate until set.
3. In a bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and thick. In a saucepan, heat the milk with the vanilla bean and seeds until it comes to a boil. Slowly pour the hot milk over the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain the mixture into a clean bowl and let it cool. Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a creamy consistency.
4. Serve the white chocolate mousse with the yuzu custard and a scoop of vanilla ice cream. Drizzle a small amount of extra virgin olive oil over the ice cream for a subtle contrast of flavors. Use the leftover egg whites to make meringues or a sponge cake to accompany the dessert.