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fresh raspberry sugar brandy mousse white chocolate heavy cream sugar egg whites cream of tartar sugar heavy cream chocolate
Viewed: 60 - Published at: 4 years agoIngredients
- For the Sauce
- 1 cup fresh raspberry
- 1/4 cup sugar
- 1/4 cup brandy
- For the Mousse
- 6 ounces white chocolate (such as Lindt)
- 1 1/2 cups heavy cream
- 1/4 cup confectioners' sugar
- 8 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 2 tablespoons heavy cream
- shaved semisweet dark chocolate (to garnish)
Method
- Make the raspberry sauce:
- In a saucepan, combine the raspberries and the sugar.
- Bring to a boil, reduce to a simmer, and cook for two minutes.
- Flame with the brandy and stir until the flame is extinguished.
- Pour sauce through a fine sieve and reserve.
- Prepare the mousse:
- Slowly melt the chocolate in a double boiler over very low heat.
- Whip the one and a half cups of heavy cream until soft peaks form.
- Add confectioner's sugar and whip until stiff peaks form.
- Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
- When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
- Slowly add the chocolate mixture to the whipped cream, folding gently.
- Then, fold the egg whites and the chocolate/cream mixture together.
- To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
- Spoon the mousse over the sauce.
- Chill for at least two hours.
- Garnish with shaved semisweet dark chocolate.
