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Ingredients

150g good-quality white chocolate, broken into squares
4 egg whites
70g (1/3 cup) caster sugar
160ml (2/3 cup) thickened cream
1 x 120g punnet raspberries

Method

Step 1 Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts. Remove from heat.
Step 2 Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves. Add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Add the white chocolate and use a metal spoon to fold until just combined.
Step 3 Reserve 16 raspberries. Divide half the remaining raspberries among 4 serving glasses. Top with half the white chocolate mousse. Repeat with the remaining raspberries and white chocolate mousse. Top with the reserved raspberries. Place in the freezer for 15 minutes to set.
Step 4 Remove from freezer and serve immediately.

Raspberry & white chocolate mousse

How to make Raspberry & white chocolate mousse

Ingredients

Method