White chocolate mousse with spiced raspberries
You will need
225g fresh raspberries
4 tbsp Bottlegreen Spicy Berry Cordial
250g good quality white chocolate, e.g. Green & Blacks
3 tbsp milk
2 medium eggs, separated
150ml whipping cream
50g white chocolate
Reserve 12 raspberries for decoration then divide the rest between 6 glasses or dishes that are about 200ml capacity. Spoon 2 teaspoons of the Spicy Berry Cordial over each.
Break the white chocolate into a bowl, add the milk, and then place over a pan of simmering water and leave to melt.
Remove the bowl and stir until smooth and then beat the egg yolks into the mixture. Leave to cool for 5 minutes.
Whisk the egg whites until stiff. Whip the cream until softly peaking.
Gently fold the cream into the chocolate mixture and then fold in two tablespoons of egg white. When completely mixed in, gently fold in the remaining egg whites.
Spoon the mousse into the glasses and chill for 3-4 hours before serving.
Using a vegetable peeler, make curls from the rest of the chocolate and carefully place a few on each mouse to decorate with the reserved raspberries and serve.
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