Raspberry and white chocolate mousse

  • 5 mins cooking
  • Serves 8
  • Print


Raspberry and white chocolate mousse
  • 300 gram frozen raspberries
  • 2 tablespoon lime juice
  • 2 teaspoon gelatine powder
  • 1/4 cup just-boiled water
  • 2 cup thickened cream
  • 200 gram white chocolate
  • 2 egg-whites
  • 2 tablespoon sugar
  • fresh raspberries, white
  • chocolate curls, to serve


Raspberry and white chocolate mousse
  • 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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