White Chocolate Mousse with Raspberry Puree

Summary

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

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Instructions

1. Break the chocolate into small pieces and melt in a double boiler.
2. Stir the egg yolks and rum into the chocolate mass.
3. Gradually fold the stiff cream into the chocolate mixture (stir in a little cream first and then fold in the rest).
4. Put the mousse in the refrigerator for at least 2 hours.
5. Puree the washed raspberries together with sugar, salt and vanilla sugar in a bowl. Then pass to remove the pips.
6. 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.