Mousse chocolat blanc et framboises


Ingredients (6 servings)


300 grs. white chocolate

3 tablespoon unsaborized gelatine

5 whites eggs

1 cup of whipped cream

1 teaspoon of vanilla extrac

Berry jam

3 cups of raspberries

100 grs. jam sugar


Soften the gelatine in cold water. Melt the chocolate bainmarie or in microwave oven (3 min at full power). Smooth it with a spatula and add the gelatine, after having drained: They melt immediately on contact with hot chocolate. Mix and let cool.

Beat egg whites until stiff. Whip cream incorporating vanilla until it forms peaks between the branches of the whip. Mix gently with a flexible spatula, egg whites and whipped cream, then add the chocolate mixture. Pour the mousse into a bowl or divide it into six glasses..

Place in fridge by two hours.

Prepare the  raspberry sauce:

  Put the raspberries and sugar in a pan and cook over high heat, about 3 minutes, until fruit is reduced to a thick sauce. Remove from heat, let cool and refrigerate.

Spread raspberry sauce on the white chocolate mousse and serve with some cookies if you like and garnish with some mint leaves.