Cappuccino mousse with raspberry sauce

Name: Cappuccino mousse with raspberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 sheets white gelatine; 2 bags of soluble capuccino powder "Schoko" (2 cup portions of 12.5 g each); 2 (100 g each) White chocolate bars; 250 g Whipped cream; 5 TABLESPOONS brown rum; 1 egg (size M); 1 Egg Yolk; 1 jar(s) (425 ml; draw-off weight 145 g) Raspberries, sugared; 30 g Mocha cream chocolate to garnish; 7-10 Tbsp cocoa powder, icing sugar and mint leaves

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 sheets white gelatine
2 bags of soluble capuccino powder "Schoko" (2 cup portions of 12.5 g each)
2 (100 g each) White chocolate bars
250 g Whipped cream
5 TABLESPOONS brown rum
1 egg (size M)
1 Egg Yolk
1 jar(s) (425 ml; draw-off weight 145 g) Raspberries, sugared
30 g Mocha cream chocolate to garnish
7-10 Tbsp cocoa powder, icing sugar and mint leaves

Directions

1
Soak gelatine in cold water. Mix cappuccino powder and 2 tablespoons of hot water. Stir in a sheet of gelatine and let it cool down. Break the chocolate into pieces. Melt with 2 tablespoons of cream and rum while stirring on a hot water bath.
2
Beat the egg and egg yolk on a bain-marie until frothy. First stir in the remaining gelatine, then the chocolate. Leave to cool. Whip cream until stiff and fold in. Remove 1/3 of the mixture.
3
Stir the cappuccino powder into the rest. Rinse 4 cups with cold water. Fill up to half with the cappuccino cream and allow to set a little. Pour the white cream into a piping bag with perforated spout and squirt into the dark cream.
4
Add the rest of the cappuccino cream and leave to set in the refrigerator for approx. 2 hours. Put the raspberries and juice into a tall mixing bowl and puree. Use a sharp knife to remove the mousse from the rim of the cup.
5
Hold cups briefly in hot water and tumble them over. Arrange mousse with some sauce on plates. Peel off the chocolate with a peeler. Sprinkle over the dessert. Decorate as you like with icing sugar, cocoa and mint leaves.