Raspberry mousse and white chocolate cream with brittle

Ingredients

Directions

1. 1

   Defrost the raspberries. Soak the gelatine. In the meantime puree the raspberries with approx. 2 tablespoons of water and pass through a sieve. Heat about 1/4 of the raspberry puree with sugar in a pot and dissolve the gelatine in it. Remove the pot from the stove.

2. 2

   Add the rest of the puree bit by bit while stirring. Put the mixture into a bowl and chill. As soon as the mixture begins to gel, whip 150 g cream until stiff and fold in. Put the chocolate and milk in a saucepan and melt the chocolate. Pour into a bowl and let it cool down a bit. Whip 250 g cream until stiff and fold into the lukewarm, still liquid chocolate. Pour raspberry mousse into matching glasses. Pour chocolate cream on top. Place glasses in a cool place for about 30 minutes. In the meantime warm up jam with 1-2 tablespoons of water and stir until smooth.

3. 3

   Pour raspberry mousse into matching glasses. Pour chocolate cream on top. Place glasses in a cool place for about 30 minutes. In the meantime warm up jam with 1-2 tablespoons of water and stir until smooth. Pass through a sieve into a bowl and roll raspberries in it. Arrange the raspberries in the glasses. Sprinkle with brittle and decorate with mint