White mousse noodles with berry compote

Name: White mousse noodles with berry compote
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 200 g Whipped cream; 150 g white couverture; 2 sheets Gelatine; 2 Eggs (size M); 150 g Sugar; 3 TABLESPOONS creme de cocoa; 2 TABLESPOONS Cornstarch; 300 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 package (300 g) frozen mixed berries; 7-10 Tbsp Melissa

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

200 g Whipped cream
150 g white couverture
2 sheets Gelatine
2 Eggs (size M)
150 g Sugar
3 TABLESPOONS creme de cocoa
2 TABLESPOONS Cornstarch
300 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 package (300 g) frozen mixed berries
7-10 Tbsp Melissa

Directions

1
Whip the cream until stiff and keep cool. Chop the couverture and melt it on a not too hot water bath. Soak gelatine in cold water. Separate eggs. Whip the egg yolks with 25 g sugar and crème de cocoa for approx. 5 minutes on a hot water bath to a firm cream. Squeeze the gelatine and dissolve in it. Stir the couverture into the egg-sugar mixture. Beat the egg whites until stiff, while letting 50 g sugar trickle in. Fold the beaten egg whites into the egg chocolate mixture. Fold in the cream as well. Chill the mousse for at least 3 hours. In the meantime stir cornflour and 3 tablespoons of currant juice until smooth. Boil up the rest of the currant juice and the remaining sugar. Stir in the cornflour and bring to the boil again. Fold in the frozen berries. Let the compote cool down. Spread the berry compote on plates. Cut off white chocolate mousse with a spoon dipped in hot water and arrange 2 dumplings per plate on the berry compote. Decorate with lemon balm
2
With 6 people:
3
waiting time approx. 3 hours