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Berries and White Chocolate Mousse

 

 

  • 3/4 cup sugar
  • 6    large egg yolks
  • 3   ounces  white chocolate, melted
  • 2   teaspoons  vanilla extract
  • 1 2/3  cups  heavy cream
  • 4   cups  assorted fresh raspberries, blackberries, marionberries and boysenberries
  • 8    almond or pirouette cookies to garnish (optional)
 
Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water). 2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly. 3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool. 4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours. To serve:
1. Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

 


 

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