We are fully into Raspberry season. This mousse can be prepared up to 2 days in advance. Use Framboise, a raspberry flavoured liqueur for this recipe. Just a reminder, this dish CANNOT be frozen.
- 400gm fresh raspberries
- 200gm white chocolate, chopped
- 1 tablespoon gelatine
- 1/4 cup water
- 3 egg yolks
- 300ml carton thickened cream
- 1/4 cup icing sugar
- 2 tablespoons Framboise
- Blend raspberries until smooth, strain and remove seeds
- Melt chocolate over hot water, cool but do not allow to set
- Sprinkle gelatine over water, dissolve over hot water (or microwave on high for about 30 secs)
- Pour gelatine mixture into a large bowl, cool slightly, do not allow to set
- Add egg yolks and chocolate to gelatine mixture, whisk until pale and glossy
- Whip cream and sifted icing sugar together until soft peaks form
- Fold into chocolate mixture with raspberry puree and liqueur
- Pour into lightly wetted mould (5 cup capacity)
- Place in fridge for several hours or overnight