You are searching for:
White Chocolate Mousse with Strawberries
Ingredients
| 500 g | fresh strawberries |
| 2 tbsp | fresh lemon juice, divided |
| 300 g | white chocolate, finely chopped |
| 1 1/2 tbsp | unflavoured gelatin |
| 500 ml | whipping cream |
| 2 tbsp | powdered sugar |
| To serve: | |
| strawberry purée | |
| strawberries, sliced, for garnish |
Method
Preparation time: ca. 1 hr 30 min / Grade of difficulty: tricky / Calories per portion: n/a
Quarter 250 g of the strawberries and purée them a blender or food processor. Press the purée mixture through a fine sieve into a bowl. You need 240ml of purée.
Stir in 1 tablespoon of the lemon juice and set aside. Slice the remaining strawberries in half and set aside.
Melt white chocolate in a double boiler and stir until smooth, set aside.
Put 60ml of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
Stir 60ml of the cream and the powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 180ml of the strawberry purée. Reserve the remaining 60ml of purée.
Using an electric mixer, whip the remaining cream until peaks form. Whisk one third of the whipped cream into the chocolate mixture. Gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
Stir the remaining lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups, cover with plastic wrap, and refrigerate for at least another hour, preferably several hours, or even over night.
To serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
Stir in 1 tablespoon of the lemon juice and set aside. Slice the remaining strawberries in half and set aside.
Melt white chocolate in a double boiler and stir until smooth, set aside.
Put 60ml of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
Stir 60ml of the cream and the powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 180ml of the strawberry purée. Reserve the remaining 60ml of purée.
Using an electric mixer, whip the remaining cream until peaks form. Whisk one third of the whipped cream into the chocolate mixture. Gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
Stir the remaining lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups, cover with plastic wrap, and refrigerate for at least another hour, preferably several hours, or even over night.
To serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
| Tweet |
Comments by other users
Sounds lovely and want to try...but what's so tricky about it? Need to know cos want to cater for 35 people. Thanks Penny
Hi Penny,
tricky for me is when a lot of different steps are involved, different parts to be prepared, set aside, chocolate to be melted in a double boiler etc... Some recipes only call for all of the ingredients to be mixed together, put in the oven, finish. But with desserts like mousses, ice cream etc a few more steps are involved which is why I rated it tricky. You might just fly through it and have it ready in 5 minutes. :-)
Alexia
tricky for me is when a lot of different steps are involved, different parts to be prepared, set aside, chocolate to be melted in a double boiler etc... Some recipes only call for all of the ingredients to be mixed together, put in the oven, finish. But with desserts like mousses, ice cream etc a few more steps are involved which is why I rated it tricky. You might just fly through it and have it ready in 5 minutes. :-)
Alexia
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
dudleyp
05/10/2009 10:35 o'clock