White Chocolate Mousse With Raspberries
Ingrediënten
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
Instructies
- 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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