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White Chocolate Mousse with Raspberry Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| For the Mousse: | |
| 2 cups | heavy cream |
| 2 tsp | vanilla extract |
| 1 ¼ cup | sugar |
| 8 | egg whites |
| 10 ½ oz | grated white chocolate |
| ¼ cup | water |
| For the Raspberry Sauce: | |
| 2 pkg | frozen raspberries in syrup |
Directions:
For the Mousse:
In chilled mixing bowl, using chiller, beater, whip the cream to soft peaks and set aside in refrigerator.
Meanwhile, bring sugar and water to a boil. Cook to 250 (firm ball stage) on candy thermometer.
When sugar is just about ready, begin whipping whites to soft peaks in a clean dry bowl.
With mixer at moderate speed, slowly poor in sugar syrup.
Beat on high for 1 minute, then on low until the meringue is warm but not hot.
Add chocolate and vanilla and beat for 10 seconds.
Ideally, ¾ of the white chocolate will melt into meringue and ¼ will remain in small grated pieces.
Fold the white chocolate meringue into the cream. Pour into individual serving dishes and refrigerate 2 hours up to 48 hours.
For the Raspberry Sauce:
Place raspberries in blender and puree.
Strain out seeds.
Spoon sauce over mousse.
TIP: Buy high quality chocolate made entirely with aromatic cocoa butter rather than any wax or vegetable fats.
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