White chocolate mousse … with raspberries
Ok, so I have a thing about raspberries. But being at the butt end of the season, you can’t begrudge me one last hurrah. Besides the punnets I found at the market were sensational. What’s more, an Easter Sunday lunch requires chocolate (whatever colour) and something that can be made the day before. Let’s be clear: ministers don’t do major cooking feats on one of the biggest church days of the year. If one is to breeze into the clan gathering looking appropriately Easter-Sunday-serene, preparation is essential.
Even better, this one’s easy.
What you need:
- 200 grams of quality white couverture chocolate
- 300 mils of cream
- 1 teaspoon of gelatine powder
- 3 eggs separated
- 1 tablespoon of Grand Manier (optional of course … I’m a Baptist!)
- 2 punnets of raspberries
- Combine the chocolate and cream in a heatproof bowl and place over a saucepan of simmering water. Stir together with a wooden spoon until the chocolate melts. Set the mixture aside to cool a little. Keep the water simmering.
- In a second heatproof bowl, preferably a smaller one, mix the gelatine powder with a tablespoon of boiling water and place this over the simmering water, stirring until the powder has dissolved. Add this to the chocolate mixture and combine well.
- Add the egg yolks and liqueur to the mixture and stir through. Place in the refrigerator for about 20 minutes, until it thickens a little.
- Beat the egg whites until firm peaks form and then fold into the chocolate mixture until evenly combined.
- Spoon the mixture into small cups or glasses into which you’ve added the raspberries, leaving sufficient berries for garnish.
- Refridgerate for at least 3 hours then decorate with remaining raspberries and some finely grated white chocolate.
And it’s SO good for you. Really!