![]() Spoon a layer of raspberry puree on top and repeat the layers finishing with mousse on top. Pipe or spoon a layer of mousse into 6 small dessert or wine glasses.Gently, fold the cooled white chocolate into the whipped cream, 1/3 at a time. Add the whipping cream and the sugar to a large chilled bowl and whip to the stiff peak stage.Set aside to cool slightly while whipping the cream. Stir in the gelatin (make sure the gelatin is still in liquid form before stirring it into the chocolate). Slowly stir the other half of the milk into the chocolate and stir vigorously until it has a smooth consistency.Heat the milk in a saucepan, then pour 1/2 of it over the chopped white chocolate and stir it vigorously.Set the softened gelatin in the microwave and zap in 10 seconds intervals until syrupy. Add the cold water to a small dish and sprinkle the gelatin evenly over the water and let sit for 5 minutes.To Make and Assemble the White Chocolate Mousse: Before adding the cornstarch to the puree you need to mix it with the cold water until it is smooth.Remember to occasionally scrape the accumulated purée from the underside of the strainer.Press the berries with the back of a spoon to get them through the strainer. Set the strainer over a bowl to collect the puree. ![]()
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