I love a simple mousse – it’s a light and refreshing way to finish a meal, particularly if the meal is fairly substantial. My favourite desserts are those that pair ‘tart’ with ‘sweet’, so combining raspberries with white chocolate was always going to be a winner.
Thanks to Food to Love.com.au for this lovely Raspberry & White Chocolate Mousse recipe. I didn’t adapt it at all, other than to top off the mousses with some white chocolate and raspberry powder shards – they were fun to make and looked delightful; if you want to make them, I’ve included the recipe below.
These pretty-as-a-picture desserts went down a treat with the family – glasses were licked clean (okay, mostly by the dog) – and everyone commented on how light and refreshing they were.
RASPBERRY & WHITE CHOCOLATE MOUSSE
Ingredients: (This recipe uses metric measurements; click here for Unit Converter)
- 300g frozen raspberries
- 2 tbsp lime juice
- 2 tsp gelatine powder
- 1/4 cup just-boiled water
- 2 cups thickened or heavy cream* (see note below)
- 200g white chocolate
- 2 egg-whites
- 2 tbsp sugar
- Optional: Extra whipped cream (you might like to add a tablespoon of icing sugar to sweeten it) and white chocolate & raspberry powder shards (see recipe below)
- Allow the frozen berries to thaw (this is important so that the mixture isn’t too cold when the gelatine is added later).
- In a food processor, puree berries with lime juice until smooth. Strain through a fine sieve to remove seeds.
- In a small bowl, dissolve gelatine by sprinkling over water and whisking vigorously with a fork (this can take a good minute). Allow to cool a little, but don’t allow it to set.
- In a small saucepan, bring a third of a cup of the cream to a simmer. Add chocolate – leave to melt for a minute, then stir until smooth. Remove from heat and whisk in berry puree and gelatine mixture (NB: the gelatine needs to be the same temperature as the mixture it’s going into, otherwise you’ll end up with jelly lumps). Put aside.
- 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.
- Fold whipped cream into raspberry mixture, then gently fold in the whipped egg whites, trying not to deflate the mixture.
- Spoon evenly among eight 3/4-cup serving glasses. Chill at least 2 hours or overnight. Take out of fridge for about 20 minutes to half an hour before serving. Decorate with piped whipped cream and white chocolate & raspberry powder shards (see recipe below). Otherwise, decorate with fresh berries and grated white chocolate.
*Note: I personally think the cream component could be reduced down to one cup – having less cream would intensify the raspberry flavour. You’ll probably find the serving size decreases to 6.
WHITE CHOCOLATE & RASPBERRY POWDER SHARDS
- 50g white chocolate
- Raspberry powder
- Place a sheet of baking paper over top of a small baking sheet and put aside.
- Melt white chocolate over low heat in a double boiler.
- Pour chocolate onto the baking paper and spread thinly into a rectangular shape using an off-set spatula. Sprinkle raspberry powder over top of the chocolate immediately.
- Put the sheet with chocolate into the freezer for a short while to begin to harden. Take out and cut into shards using a sharp knife (if the chocolate is too hard the chocolate will splinter), then place back in the freezer until serving time.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Continuous Fluorescent Lighting Softbox