Ingredients
White Choc Mousse
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100g (1/2 cup) icing sugar
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600ml (2 1/2 cup) thickened cream.
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2 tbsp White Choc Flavouring Paste
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1 tsp Vanilla Extract
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4 eggs, separated
Garnish
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Whipped thickened cream
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Raspberries
Method - White Choc Mousse
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1
Beat together thickened cream, icing sugar, vanilla and white chocolate baking paste in a large bowl until soft peaks form.
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2
In a separate bowl beat the egg whites until soft peaks form.
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3
Remove a little of the cream mixture and add it to a small bowl with the egg yolks. Mix until well combined, then fold the egg mixture back into the cream mixture.
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4
Fold the egg whites into the cream mixture until combined, then divide between 4 dessert glasses.
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5
Refrigerate overnight.
Method - Garnish
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1
Add a dollop of whipped cream and a few fresh raspberries to serve.
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