Raspberry white chocolate mousse with black pepper & strawberries

Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

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


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<