White chocolate mousse
easy
50 mins
50 mins
Ingredients
- 3 sheets white gelatine
- 200 g white couverture
- 4 fresh eggs (Gr. M)
- 7-10 Tbsp a good 2 tablespoons (30 g) sugar
- 200 g Whipped cream
- 1 Orange
- 1 Pomegranate
- 1 Carambola
- 7-10 Tbsp (exotic star fruit)
- 5–6 Physalis (Cape gooseberries)
- 7-10 Tbsp Cling film
Directions
- 1
Soak gelatine in cold water. Chop the couverture, melt in a warm water bath while stirring. The water bath should not be too hot, as white couverture curdles quickly.
- 2
Separate eggs. Refrigerate the egg whites. Beat egg yolk and sugar with a hand mixer in a hot water bath for 5-6 minutes until light creamy. Quickly stir in the liquid chocolate coating with a whisk.
- 3
Squeeze the gelatine well and dissolve at very low heat while stirring. Stir with 2-3 tablespoons of cream. Then immediately stir evenly into the rest of the cream with a whisk.
- 4
Whip cream and egg whites separately until stiff. First fold cream, then beaten egg whites into the chocolate cream with a whisk. Cover the mousse with foil and chill for at least 4 hours.
- 5
Peel the orange so that the white skin is completely removed. Cut into slices. Cut the pomegranate in half. Tap the peel with a spoon vigorously so that the seeds fall out.
- 6
Wash the carambola and cut into thin slices. Bend the sheaths of the physalis apart. Cut the mousse into cams with an ice-cream scoop or tablespoon. Serve with fruit.