Meet Our Head of Catering Scott
This week we introduce you to our Head of Catering Scott Horsten
What is your role at Santa Maria?
How long have you been a chef?
I’ve been a chef for 25 years
What has your career path been?
I grew up in the Swan Valley until I joined the Royal Australian Navy at the age of 18 and trained to be a chef. I did that for seven years. From there I worked in 5-star hotels, fine dining restaurants, cafes and pubs. I joined Chartwells in 2013 and have worked at Penrhos College (café manager), Servite College (chef manager), Methodist Ladies College (Catering Manager) and now Santa Maria College.
What type of food do you enjoy cooking?
I enjoy cooking anything new. I love to learn new styles and ways of doing things. My most recent foray would be American style bbq and smoked meats.
How do you unwind?
With my girls. Zoe is 6 years old, and Mia is 4 years old. Riding bikes, heading to the beach, going camping. Anything out of the house. When they are asleep, it’s online gaming with mates.
Can you share a favourite recipe with us?
I have a sweet tooth, so I can’t go past a good old fashioned chocolate mousse.
Scott shares his favourite recipe with us below.
¾ cup chilled double cream, divided in half
4 large egg yolks
¼ cup brewed espresso or strong coffee at room temperature
⅛ teaspoon salt
3 tbsp sugar, divided
170g semi-sweet chocolate (60–72% cacao), chopped
2 large egg whites
Beat ½ cup cream in a small bowl until stiff peaks form, cover and chill.
Combine egg yolks, espresso, salt, and 2 tbsp sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let the bowl touch water). Cook, whisking constantly until mixture is lighter in colour and almost doubled in volume and a thermometer inserted into the mixture registers 70°c, about 1 minute.
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 tbsp sugar. Increase speed to high and beat until stiff peaks form.
Fold egg whites into chocolate mixture in to batches. Fold reserved whipped cream into mixture just to blend. Divide mousse among 6 glasses. Chill until firm, at least two hours.
Just before serving, whisk the remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.
Do Ahead: The mousse can be made one day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.