White chocolate mousse
Ingredients
- Melt the chocolate.
- 150 g white chocolate, finely chopped
- Prepare the mousse
- 1 vanilla pod, cut open lengthways; only use the scraped-out seeds
- 2 dl full cream
- Fruit compote
- 2 nectarine, cubed
- 100 g raspberries
- 1 tbsp sugar
- 1 tbsp lemon liqueur (e.g. limoncello) or lemon juice
- Utensils
- 4 bowls, approx. 200 ml each
Total time: 1hr 20m
Preparation Time: 20m
Servings
For
4 portions
Nutritional Information
Contains 454 Kcal, 5g Protein, 36g Carbohydrates, 31g Fat
Ingredients
- Melt the chocolate.
- 150 g white chocolate, finely chopped
- Prepare the mousse
- 1 vanilla pod, cut open lengthways; only use the scraped-out seeds
- 2 dl full cream
- Fruit compote
- 2 nectarine, cubed
- 100 g raspberries
- 1 tbsp sugar
- 1 tbsp lemon liqueur (e.g. limoncello) or lemon juice
- Utensils
- 4 bowls, approx. 200 ml each
Instructions
-
Melt the chocolate.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, allow the chocolate to melt, stir until smooth. Remove. -
Prepare the mousse
Whip the cream with the vanilla seeds until just stiff, carefully fold into the chocolate, fill the dishes, cover and allow to set in the fridge for approx. 1 hour. -
Fruit compote
Mix the nectarines, raspberries, sugar and lemon liqueur, cover and leave to steep for approx. 10 mins. Distribute the fruit compote on the mousse. -
Prepare:
Prepare the mousse and nectarines approx. 1 day in advance. Fill the glasses with the mousse, store separately and covered in the fridge.
