White Chocolate & Raspberry Mousse

Name: White Chocolate & Raspberry Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes: 650 g (1 lb 7 oz)
Cuisine: Australia
Ingredients: 340 g (12 oz) cream (35% fat content); 75 g (2¾ oz) sieved fresh raspberry purée; 25 g (⅚ oz) caster (superfine) sugar; 185 g (6½ oz) white chocolate (preferably 31% cocoa butter), chopped (we use ‘Jaina’ from Chocovic); 25 g (⅚ oz) unsalted butter, at room temperature; 6 g (⅕ oz) gold leaf gelatine, soaked and drained (see Studio Note 5); 185 g (6½ oz) white chocolate (preferably 31% cocoa butter), chopped (we use ‘Jaina’ from Chocovic)

Preparation info

Makes:
650 g

Difficulty
Easy
Ready in
15 min

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Sweet Creation

Raspberry, Lychee, White Chocolate & Honey

This recipe is a variation on the Vanilla and White Chocolate Mousse. It has the same method and ratios, but I’ve replaced the water with raspberry purée.

Ingredients

Oceania
Australia
Dessert

Ingredients

Method