Quick & Easy

Raspberry and white chocolate mousse

Raspberry and white chocolate mousseWoman's Day



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 3/4 cup 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.

Make chocolate curls using a vegetable peeler run lengthways along the edge of a block, to create small curls.


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