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White Chocolate Mousse With Raspberries

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–8 Servings

  • 6 oz 175 g White couverture chocolate
  • 1 Egg
  • 1 Egg yolk
  • 1½ Sheets gelatin
  • 4 tsp 2 cl White rum
  • 1¼ cups 300 ml Heavy cream
  • Raspberry purée
  • 10.5 oz 300 g Raspberries

Instructions

  • Add water to the gelatin.
  • Beat the egg and egg yolk in a bain-marie until creamy.
  • Remove excess water from the gelatin, dissolve in warmed rum, and mix into the eggs.
  • Melt the chocolate in a bain-marie and stir in.
  • Let cool briefly.
  • Whip the cream, fold in, and chill for at least 2 hours.
  • In the meantime, prepare the raspberry purée and portion onto dishes.
  • Use a spoon to form gnocchi from the mousse and place on the raspberry purée.
  • Garnish with fresh raspberries.
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European