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Monday, May 23, 2011

White Chocolate Mousse, with Raspberries


This is another one of those recipes that you should master and keep under the belt for a quick simple dessert. I have a dark chocolate mousse recipe that uses egg whites as the mousse element. This is a cream based mouse so its rich but so extravagant.

It's good to have 5 starters, main courses and desserts in the bag for when people come over. The first time I made this the mixture split and I had to start again so don't worry.

My brother actually took the photo for this recipe and his girlfriend polished the dessert.

White Chocolate Mousse, with Raspberries

by Trevor Thornton

Makes about 2-4 depending on moulds

Difficulty Easy - Moderate

Ingredients
90ml whole milk
½ vanilla bean
3 x 2g sheets of gelatine
125g white chocolate
125g single cream
2 punnets or 150g of raspberries

Method

Place the milk into a small saucepan. Split the vanilla bean in half and scrape the seeds out and place them into the milk. Place the vanilla bean in as well. Place over a low-medium heat and bring to just before boiling point and then remove from the heat to infuse for 10-20 minutes.

Meanwhile soak the gelatine in a large bowl of cold water for 5 minutes or until soft.

Roughly chop the chocolate and place into a large clean bowl. Reheat the milk to hot and discard the vanilla bean. Pour half of the milk over the chocolate and stir until all the chocolate has melted. Remove the gelatine from the bowl and squeeze out any excess water. Add the gelatine to the remaining hot milk in the saucepan and stir until dissolved. Add this to the chocolate and stir to combine. Leave to cool until tepid but do not allow the mixture to stiffen.

Whip the cream until it just holds its own weight. Fold the cream into the chocolate and stir to combine. Whisk the mixture until you see soft peaks begin to form. Be very careful as this happens within 10-20 seconds. The mixture could split if you overwork the mixture. Line the bottom of whatever mould you are using with a layer of raspberries. You could just use a glass or cup also if you don’t have moulds. Divide the mixture between the moulds and smooth the top out. Place into the fridge for a minimum of three hours to set.

To remove the mould, remove from the fridge and run a small sharp knife around the inside of the mould and the mousse will come free. Alternatively if you had a blow torch you could just blow torch the mould quickly. Decorate the plate with fresh raspberries and grate some white chocolate over the top of the mousse.

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