how to prepare any night of the weekTwo-tone white chocolate and blackberry mousse

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Two-tone white chocolate and blackberry mousse. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Two-tone white chocolate and blackberry mousse is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Two-tone white chocolate and blackberry mousse is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150g frozen blackberries, thawed
  • 300g frozen raspberries, thawed
  • 1/3 cup (75g) caster sugar
  • 2 1/2 teaspoons gelatine powder
  • 1 1/2 tablespoons boiling water
  • 2 Coles Australian Free Range Egg whites (see notes)
  • 2/3 cup (160ml) thickened cream, whipped
  • 1 tablespoon icing sugar mixture
  • Fresh blackberries, to serve
  • Fresh raspberries, to serve
  • Mint sprigs, to serve

Method

  • Step 1
    Place the blackberries, half the raspberries and half the sugar in a blender or food processor. Blend or process until smooth. Push through a fine sieve into a bowl. Discard seeds.
  • Step 2
    Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into blackberry mixture.
  • Step 3
    Use an electric mixer to whisk egg whites in a bowl until soft peaks form. Gradually whisk in remaining sugar until dissolved. Fold into blackberry mixture. Fold in cream. Rest six 1 1/2-cup (375ml) serving glasses, on an angle, in the holes of a 1/3-cup (80ml) muffin pan. Carefully spoon blackberry mixture into 1 side of each glass. Smooth the surface. Place in the fridge for 2 hours or until firm.
  • Step 4
    To make the white chocolate mousse, stir chocolate and milk in a saucepan over low heat for 2 mins or until smooth. Whisk in egg yolks. Transfer to a bowl. Set aside for 10 mins to cool.
  • Step 5
    Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into chocolate mixture.
  • Step 6
    Use an electric mixer to whisk egg whites in a bowl until soft peaks form. Gradually whisk in sugar until dissolved.
  • Step 7
    Fold into chocolate mixture. Fold in cream. Stand serving glasses upright on a tray. Spoon in white chocolate mousse, filling up to the top of the blackberry mousse. Place in the fridge for 3 hours or until set.
  • Step 8
    Meanwhile, blend or process the remaining raspberries with the icing sugar in a blender or food processor until smooth. Push through a fine sieve into a small bowl. Stir in 1-2 tablespoons water to reach a pouring consistency.
  • Step 9
    Top each mousse with raspberry coulis, fresh berries and mint sprigs.

So that’s going to wrap it up for this exceptional food Two-tone white chocolate and blackberry mousse recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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