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Two-tone white chocolate and blackberry mousse
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Prep Time:
330 minutes
Cook Time:
5 minutes
Total Time:
335 minutes
Wow your guests with a stunning white chocolate and blackberry mousse.
Ingredients:
  • 150g frozen blackberries, thawed
  • 300g frozen raspberries, thawed
  • 75g caster sugar
  • 7.50 gm gelatine powder
  • 60.00 gm boiling water
  • 2 Free Range Egg whites (see notes)
  • 160ml thickened cream
  • 12.00 gm icing sugar mixture
  • Fresh blackberries, to serve
  • Fresh raspberries, to serve
  • Mint sprigs, to serve
  • 200g white chocolate, chopped
  • 60ml milk
  • 2 Free Range Eggs, separated (see notes)
  • 3.00 gm gelatine powder
  • 40.00 gm caster sugar
  • 125ml thickened cream
Instructions:
  • Blend together the blackberries, half of the raspberries, and half of the sugar in a blender or food processor until smooth. Strain the mixture through a fine sieve into a bowl to remove the seeds.
  • 1. Sprinkle gelatin over boiling water in a heatproof jug and stir until completely dissolved. Mix into the blackberry mixture.
  • With an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly add the rest of the sugar and whisk until dissolved. Gently fold the egg whites into the blackberry mixture along with the cream. Arrange six 1 1/2-cup (375ml) serving glasses in a 1/3-cup (80ml) muffin pan, tilting them at an angle. Spoon the blackberry mixture into one side of each glass, smooth the tops, and chill in the fridge for at least 2 hours until set.
  • In a saucepan over gentle heat, melt the white chocolate with milk for 2 minutes until smooth. Whisk in the egg yolks, then transfer to a bowl and let cool for 10 minutes.
  • Dissolve gelatine in boiling water in a heatproof jug. Combine with chocolate mixture.
  • Whip egg whites in a bowl with an electric mixer until soft peaks form. Slowly add sugar and continue whisking until dissolved.
  • Gently mix cream into the chocolate mixture. Position serving glasses upright on a tray. Fill with white chocolate mousse, filling up to the top of the blackberry mousse. Chill in the fridge for 3 hours or until firm.
  • Blend or process the remaining raspberries with the icing sugar in a blender or food processor until smooth. Sieve the mixture into a small bowl and stir in 1-2 tablespoons of water to achieve a pourable consistency.
  • Garnish each mousse with raspberry coulis, fresh berries, and mint sprigs.

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