Name: Raspberry–White Chocolate Mousse
Yield: 1 quart (960 ml)
Ingredients: 3 tablespoons (45 ml) lemon juice; 1¼ cups (300 ml) strained raspberry juice, at room temperature (see Note); 5 teaspoons (15 g) powdered pectin for canning or 2 teaspoons (6 g) pure pectin powder; 1 cup (240 ml) heavy cream; 4 ounces (115 g) white chocolate, melted; ¼ cup (60 ml) cold water; 1½ teaspoons (5 g) unflavored gelatin powder; ½ cup (120 ml) egg whites; 3 ounces (85 g) granulated sugar

Preparation info

1 quart

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 cup (240 ml) heavy cream
5 teaspoons (15

Dessert

Method

Whip the heavy cream to soft peaks. Cover and reserve in the refrigerator.
Combine the pectin powder and granulated sugar. Add the egg whites. Heat the mixture over simmering water until it reaches 140°F (60°C), whisking constantly to make sure the egg whites on the bottom do not get too hot and cook. Remove from the heat and whip at high speed until the mixtur