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
White Chocolate Mousse with Raspberry Puree
White Chocolate Mousse with Raspberry Puree

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.

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