Blitz mousse with thyme brittle and raspberries

Name: Blitz mousse with thyme brittle and raspberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g dark chocolate; 300 g Whipped cream; 8 stems Thyme; 50 g Sugar; 20 g flaked almonds; 7-10 Tbsp Sea salt; 80 g frozen raspberries; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g dark chocolate
300 g Whipped cream
8 stems Thyme
50 g Sugar
20 g flaked almonds
7-10 Tbsp Sea salt
80 g frozen raspberries
baking paper

Directions

1
Chop the chocolate and melt over a warm water bath. Whip the cream until stiff.
2
Quickly fold the chocolate into the cream. Chill for at least 2 hours.
3
Wash the thyme, shake dry, remove leaves except for something to garnish from the stems and chop. Bring sugar and 2 tablespoons of water to the boil and simmer until the sugar has melted and caramelized.
4
Add the almonds, sea salt and thyme leaves, except for a little to sprinkle, add sugar and roast the almonds in the sugar mixture. Pour the caramel onto a piece of baking paper and immediately spread it out as flat as possible. Remove the brittle from the paper.
5
Cut the mousse with a spoon in portions and arrange on plates. Chop the raspberries a little. Sprinkle mousse with raspberries, brittle and thyme. Decorate with thyme.