Friday, October 26, 2007

White Chocolate and Raspberry Mousse

Makes 4 regular glasses worth.
  • 150g white chocolate
  • 142ml cream, softly whipped
  • A bit of vanilla essence
  • 4 eggs
  • 250g frozen raspberries, thawed(or indeed fresh but I'm being realistic)
Melt the chocolate in a bowl over, but not touching some simmering water. Cool slightly then mix in the whipped cream, egg yolks(beware of curdling) and vanilla. Whisk the egg whites until stiff peaks. Stir a couple of spoonfuls into the mix to lighten it then fold in the rest. Fold in the raspberries. Put into containers and chill for at least 2 hrs.

Of course any berries can be used but raspberries go particularly well with white chocolate. Milk chocolate and crushed strawberries work wonderfully too.

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