White chocolate mousse with cinnamon cherries

Name: White chocolate mousse with cinnamon cherries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g white couverture; 3 sheets white gelatine; 2 Eggs (size M); 1 Vanilla pod; 60 g Sugar; 100 g Schmand; 7-10 Tbsp Juice and grated peel of 1 untreated lime; 200 g Whipped cream; 1 glass (720 ml) Sour cherries; 1 Star anise and cinnamon stick; 1 coated tablespoon of cornflour; 7-10 Tbsp Star anise and some sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g white couverture
3 sheets white gelatine
2 Eggs (size M)
1 Vanilla pod
60 g Sugar
100 g Schmand
7-10 Tbsp Juice and grated peel of 1 untreated lime
200 g Whipped cream
1 glass (720 ml) Sour cherries
1 Star anise and cinnamon stick
1 coated tablespoon of cornflour
7-10 Tbsp Star anise and some sugar

Directions

1
Finely chop the chocolate coating, melt in a lukewarm water bath, let it cool down a little. In the meantime soak the gelatine in cold water. Separate the eggs. Slice open the vanilla pod and scrape out the pulp. Set the pod aside. Beat the egg yolks, vanilla pulp and 25 g sugar with the whisk of the hand mixer until thick and creamy.
2
Stir in the sour cream, lime juice and zest. Fold in half of the chocolate coating. Squeeze the gelatine, dissolve and fold into the whipped cream drop by drop. Chill for 5-10 minutes. In the meantime, beat the cream and egg white separately until stiff. As soon as the cream begins to firm up, fold the cream first, then the beaten egg white into the cream in portions. Pour cream into glasses and chill for approx. 3 hours. Spread the rest of the chocolate coating on a plate and let it set. Drain the cherries while collecting the juice. Boil up the cherry juice, except for 2 tablespoons, 35 g sugar, vanilla pod, star anise and cinnamon stick. Remove from heat. Mix cornflour and 2 tablespoons of cherry juice.
3
Pour cream into glasses and chill for approx. 3 hours. Spread the rest of the chocolate coating on a plate and let it set. Drain the cherries while collecting the juice. Boil up the cherry juice, except for 2 tablespoons, 35 g sugar, vanilla pod, star anise and cinnamon stick. Remove from heat. Mix cornflour and 2 tablespoons of cherry juice. Add to the juice while stirring and bring to the boil again. Simmer for at least 2 minutes. Stir in the cherries and allow to cool slightly, then remove the chocolate shavings from the white chocolate coating with a spatula. Sprinkle star anise with water and roll in sugar. Arrange the white chocolate mousse and warm cinnamon cherries with the chocolate shavings and sugared aniseed stars. Cinnamon stars taste good with it
4
Add to the juice while stirring and bring to the boil again. Simmer for at least 2 minutes. Stir in the cherries and allow to cool slightly, then remove the chocolate shavings from the white chocolate coating with a spatula. Sprinkle star anise with water and roll in sugar. Arrange the white chocolate mousse and warm cinnamon cherries with the chocolate shavings and sugared aniseed stars. Cinnamon stars taste good with it