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  • Quick
  • Serves 8
  • 5 mins cook

Raspberry and white chocolate mousse

Raspberry and white chocolate mousse

Raspberry and white chocolate mousse, fruits and berries recipe, brought to you by Woman's Day

Ingredients

Raspberry and white chocolate mousse

  • 300 g frozen raspberries
  • 2 tbsp lime juice
  • 2 tsp gelatine powder
  • 1/4 cup just-boiled water
  • 2 cups thickened cream
  • 200 g white chocolate
  • 2 egg-whites
  • 2 tbsp sugar
  • fresh raspberries, white
  • chocolate curls, to serve

Steps

Raspberry and white chocolate mousse

  1. In a food processor, puree berries with juice until smooth. Strain through a fine sieve to remove seeds.
  2. In a small bowl, dissolve gelatine by sprinkling over water and whisking vigorously with a fork. Allow to cool.
  3. In a small saucepan, bring 56 cream to a simmer. Add chocolate, stirring until smooth. Remove from heat and whisk in berry puree and gelatine mixture. Cool.
  4. In a medium bowl, using an electric mixer, beat egg-whites until soft peaks form. Beat in sugar until thick and glossy. In a separate bowl, whip remaining cream to soft peaks.
  5. Gently fold egg-white mixture and cream into raspberry mixture. Spoon evenly among eight 3/4-cup serving glasses. Chill 2 hours. Serve topped with fresh berries and chocolate curls.

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