Lush and light mousse with a pleasant raspberry sauce. Looks great in frozen form, and in a glass in layers. The remaining raspberry sauce, so that it does not disappear, can be served separately in a vase. Such a mousse is also suitable as a cream for a cake.
Pick your recipe
You will need
- - 250 g of frozen raspberries;
- - 175 g of white chocolate;
- - 1 2/3 cups of fat cream;
- - 2 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of liquor;
- - 1 drop of food coloring red.
Instruction manual
1
Thaw the frozen raspberries, chop them in a food processor or blender to make a smoothie. Wipe the resulting mixture through a sieve, discard the seeds, and add sugar and liquor to the berry mass to taste, mix until sugar is completely dissolved. Get about 1 glass of sauce.
2
Heat 1/4 cup cream with white chocolate in a saucepan with a thick bottom over low heat, stirring until the chocolate is completely melted. Let the mixture cool completely to room temperature, add 1 tablespoon of raspberry sauce to it, add red food coloring (this is optional). Transfer the mass to a large bowl.
3
Whisk the remaining 1 1/2 cups of cream separately until soft foam forms. Gently mix into the mixture with melted chocolate - add in parts, 1/3 part at a time. The color should eventually become uniform.
4
Put the finished white chocolate mousse in tall glasses, vases or portioned bowls, lay it in layers. Serve the mousse with a fragrant raspberry sauce, top you can decorate with fresh raspberries.