AuthordanieldiverAlthough, this may be the simplest of dessert to make it is an impressive and delicious one also. The white chocolate mousse is very rich but that crimson raspberry ripple has just enough tartness to cut through the richness of it all making for a dream combination. I make these in goblets, wine glasses etc. as they look most impressive when that ripple of raspberry can be seen streaky through the pale mousse. You can serve it in whatever vessel you though.
Place all ingredients for the raspberry sauce into a saucepan. Bring to a boil and allow to simmer away for 5 minutes until slightly reduced.
Place a sieve over a bowl and tip the contents of the saucepan into the sieve and push it through with a wooden spoon. Discard the raspberry mush and seeds left behind in the sieve. Set the sauce aside to cool whilst you prepare the mousse.
Melt the chocolate in a bowl suspended over a pot of simmering water. Make sure this isn't too strong a heat or the chocolate may split. Stir frequently. Alternatively, this can be done in the microwave give 30 second blasts stirring the chocolate between each blast until melted. Then set the chocolate aside to cool.
Add the double cream, icing sugar and vanilla extract to a bowl and whisk to softly whipped. Fold in the cooled white chocolate with a spatula.
Drizzle a little of the raspberry sauce into the bottom of each glass, or vessel of your choosing let a little drizzle down the side of the glass. Then add a few dollops of mousse on top of the sauce. Repeat this step until all glasses are full. Using a skewer you can swirl gently the mousse and raspberry sauce together. Top with a few raspberries and pop into the fridge until ready to eat.
Ingredients
Directions
Place all ingredients for the raspberry sauce into a saucepan. Bring to a boil and allow to simmer away for 5 minutes until slightly reduced.
Place a sieve over a bowl and tip the contents of the saucepan into the sieve and push it through with a wooden spoon. Discard the raspberry mush and seeds left behind in the sieve. Set the sauce aside to cool whilst you prepare the mousse.
Melt the chocolate in a bowl suspended over a pot of simmering water. Make sure this isn't too strong a heat or the chocolate may split. Stir frequently. Alternatively, this can be done in the microwave give 30 second blasts stirring the chocolate between each blast until melted. Then set the chocolate aside to cool.
Add the double cream, icing sugar and vanilla extract to a bowl and whisk to softly whipped. Fold in the cooled white chocolate with a spatula.
Drizzle a little of the raspberry sauce into the bottom of each glass, or vessel of your choosing let a little drizzle down the side of the glass. Then add a few dollops of mousse on top of the sauce. Repeat this step until all glasses are full. Using a skewer you can swirl gently the mousse and raspberry sauce together. Top with a few raspberries and pop into the fridge until ready to eat.