White Chocolate Mousse with Raspberry Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 275 g chocolate, white
- 4 piece (s) egg yolks
- 400 ml heavy cream, whipped until stiff
- 2 tablespoon rum, white
For the puree:
- 500 g raspberries
- 50 grams sugar
- 1 pinch (s) salt
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Break the chocolate into small pieces and melt in a double boiler.
- Stir the egg yolks and rum into the chocolate mass.
- Gradually fold the stiff cream into the chocolate mixture (stir in a little cream first and then fold in the rest).
- Put the mousse in the refrigerator for at least 2 hours.
- Puree the washed raspberries together with sugar, salt and vanilla sugar in a bowl. Then pass to remove the pips.
- Arrange a fruit mirror out of the puree on plates and form 2 dumplings of mousse per serving (with 2 tablespoons) and place on the puree mirror. Garnish with a few raspberries.
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