White Carnation Mousse

Name: White Carnation Mousse
Ingredients: 150 g/5 oz white chocolate; 2 teaspoons carnation syrup; 1 teaspoon powdered gelatine; 1 tablespoon clove carnation petals, blanched and shredded; 150 ml/5 fl oz double cream, at room temperature; 2 egg whites

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

A white chocolate mousse has a slightly creamier texture than one made with dark chocolate, so I use a little gelatine to give a firmer set. As always, it pays to buy a good quality chocolate.

Ingredients

This recipe uses raw egg

150 g/5 oz white chocolate
1 teaspoon powdere

Dessert

Method

Break up the chocolate and melt it in a bowl set over hot water. Sprinkle the gelatine over a couple of tablespoons of water in a small Pyrex jug or similar, until soft. When the chocolate has melted, remove the bowl from the hot water and allow the chocolate to cool slightly. Stand the jug with gelatine in hot water until the gelatine has completely dissolved, then add the syrup and stir into