A fluffy and light mousse with a pleasant raspberry sauce. Looks great both frozen and in a glass in layers. The remaining raspberry sauce can be served separately in a vase so that it does not disappear. This mousse is also suitable as a cake cream.
It is necessary
- - 250 g frozen raspberries;
- - 175 g of white chocolate;
- - 1 2/3 cups heavy cream;
- - 2 tbsp. tablespoons of sugar;
- - 2 tbsp. spoons of liquor;
- - 1 drop of red food coloring.
Instructions
Step 1
Defrost frozen raspberries, grind them in a food processor or blender to make a smooth puree. Wipe the resulting mixture through a sieve, discard the seeds, and add sugar and liquor to your taste to the berry mass, stir until the sugar is completely dissolved. This makes about 1 glass of sauce.
Step 2
Heat 1/4 cup white chocolate cream in a heavy-bottomed saucepan over low heat, stirring until the chocolate is completely melted. Allow the mixture to cool completely to room temperature, stir in 1 tablespoon of raspberry sauce, add red food coloring (optional). Transfer to a large bowl.
Step 3
Whisk the remaining 1 1/2 cups of cream separately until a soft foam forms. Stir gently into melted chocolate mixture - add in portions, 1/3 portion at a time. The color should eventually become uniform.
Step 4
Place ready-made white chocolate mousse in tall glasses, vases, or portioned bowls, and lay out in layers. Serve the mousse along with the aromatic raspberry sauce, or garnish with fresh raspberries on top.
