Raspberry white chocolate mousse with black pepper & strawberries

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This mousse is incredibly light, rich and refreshing all at the same time - which is down to the fact that the fruit is quite a large component of the recipe. The gelatine allows it to set a little, and the white chocolate gives it a bit more body. Served with strawberries and black pepper it’s fantastic.


  • 350 g raspberries
  • tsp vanilla extract
  • 15 ml (1 Tbsp) lemon juice
  • 2 leaves gelatine
  • 160 g white chocolate, grated or chopped
  • 300 ml double cream
  • 20 g icing sugar
  • strawberries and cracked black pepper to garnish


Purée the raspberries and vanilla with the lemon juice and pass through a fine sieve.

Soak the gelatine in icy cold water for 4 minutes to soften it. Remove from the water and gently squeeze out any excess water then place in a clean bowl. Pour on 60 ml (4 Tablespoons) boiling water and stir to dissolve it thoroughly, then gradually stir in the berry purée until thoroughly mixed.

Melt the chocolate with 80 ml of the cream over a double boiler or in the microwave.

Lightly whip the remaining 220 ml cream with the sugar to form soft peaks then stir a quarter of this into the melted chocolate. Tip the chocolate mixture back into the whipped cream and fold it in. Add the berry purée, then fold this through making sure there are no lumps or streaks of purée. You can either pour this into a tub, to be quenelled later (as I did) or pour it into glasses or ramekins - whatever you’d prefer. Leave to cool, then cover and place in the fridge to set for at least 6 hours.

To Serve

Serve the mousse with sliced strawberries sprinkled with a little black pepper.