White Chocolate Mousse with Cranberry Compote
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets gelatine, white
- 75 g chocolate, white
- 250 g cream, whipped until stiff
- 1 egg (s)
- 1 egg yolk
- 1 tablespoon powdered sugar
- 75 g yourt, Greek
For the compote:
- 1 vanilla pod (s)
- 200 g cranberries, fresh or frozen, not dried!
- 100 g suar
- 300 ml red wine
Print Recipe
Pin Recipe Instructions
- Soak gelatin. Melt the chocolate over the water bath. Beat the egg, egg yolk + powdered sugar over a hot water bath for 5 minutes until thick and creamy. Dissolve the drained gelatine in the hot cream. Remove the bowl from the water bath and stir in first the liquid chocolate, then the yoghurt; then fold in the whipped cream. Pour the mousse into 4 glasses and chill for at least 2 hours.
- For the compote, cut the vanilla pod lengthways and scrape out the pulp. Stew both with cranberries and sugar until the berries are juicy. Pour in the wine and simmer for 5 minutes. Serve the cooled cranberry compote with the mousse.
- Tip:
- if you like, take 50g dry roasted almond slivers, sprinkle them with 1 tablespoon sugar in the pan and pour them over the compote.
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