White Carnation Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

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.


This recipe uses raw egg

  • 150 g/5 oz white chocolate
  • 1 teaspoon powdere


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