Two tone white chocolate and blackberry mousse

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How to make Two tone white chocolate and blackberry mousse

  • Yield : 6
  • Prep Time : 5:30
  • Cook Time : 0:05
  • Total Time : 5:35

Ingredients

  • 150g frozen blackberries, thawed
  • 300g frozen raspberries, thawed
  • 1/3 cup (75g) caster sugar
  • 2 1/2 teaspoons gelatine powder
  • 1 1/2 tablespoons boiling water
  • 2 Coles Australian Free Range Egg whites (see notes)
  • 2/3 cup (160ml) thickened cream, whipped
  • 1 tablespoon icing sugar mixture
  • Fresh blackberries, to serve
  • Fresh raspberries, to serve
  • Mint sprigs, to serve

White chocolate mousse

  • 200g white chocolate, chopped
  • 1/4 cup (60ml) milk
  • 2 Coles Australian Free Range Eggs, separated (see notes)
  • 1 teaspoon gelatine powder
  • 1 1/2 tablespoons boiling water
  • 2 tablespoons caster sugar
  • 1/2 cup (125ml) thickened cream, whipped

Method

  • Step 1 Place the blackberries, half the raspberries and half the sugar in a blender or food processor. Blend or process until smooth. Push through a fine sieve into a bowl. Discard seeds.
  • Step 2 Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into blackberry mixture.
  • Step 3 Use an electric mixer to whisk egg whites in a bowl until soft peaks form. Gradually whisk in remaining sugar until dissolved. Fold into blackberry mixture. Fold in cream. Rest six 1 1/2-cup (375ml) serving glasses, on an angle, in the holes of a 1/3-cup (80ml) muffin pan. Carefully spoon blackberry mixture into 1 side of each glass. Smooth the surface. Place in the fridge for 2 hours or until firm.
  • Step 4 To make the white chocolate mousse, stir chocolate and milk in a saucepan over low heat for 2 mins or until smooth. Whisk in egg yolks. Transfer to a bowl. Set aside for 10 mins to cool.
  • Step 5 Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into chocolate mixture.
  • Step 6 Use an electric mixer to whisk egg whites in a bowl until soft peaks form. Gradually whisk in sugar until dissolved.
  • Step 7 Fold into chocolate mixture. Fold in cream. Stand serving glasses upright on a tray. Spoon in white chocolate mousse, filling up to the top of the blackberry mousse. Place in the fridge for 3 hours or until set.
  • Step 8 Meanwhile, blend or process the remaining raspberries with the icing sugar in a blender or food processor until smooth. Push through a fine sieve into a small bowl. Stir in 1-2 tablespoons water to reach a pouring consistency.
  • Step 9 Top each mousse with raspberry coulis, fresh berries and mint sprigs.

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