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A simple white chocolate mousse that is fast to prepare and is creamy and rich in flavor. You can decorate the mousse with any berries that you prefer, but raspberries gives a very good taste together with the white chocolate. It is possible to replace the liqueur abstracts to ordinary liqueur, but be aware that it then contains alcohol and is not suitable for children or pregnant women.
Ingredient List for 8 servings:
300
ml
Whip cream
200
gr
White chocolate
2
Egg yellows
2
tablespoons
Lemon liqueur abstract
50
gr
Raspberries
Instructions:
Whip the cream with an electrical mixer.
Put the white chocolate in a bowl, and place the bowl in a casserole with water. Heat up the water so the chocolate melts.
Whip the egg yellows in another big bowl.
Pour the chocolate in the bowl with the egg yellows while stirring quickly at the same time. Do the same with the whip cream.
Pour the lemon liqueur abstract in the mixture and stir slowly at the same time.
Take out 8 small serving bowls and pour the mousse in the bowls. Place a plastic film over every bowl.
Place the bowls in the fridge for minimum 3 hours.
Take out the mousse 30 minutes before serving.
Decorate the mousse with the raspberries. You can use frozen raspberries.
A selection of recipes from the same country.
This recipe is from
Switzerland
, all.
Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.
This is a recipe for a white chocolate mousse cake. The combination of the mousse and the dark almond paste bottom gives a smooth taste. This cake is special in the sense that you put it in the freezer before you eat it. This way it resembles more an ice cream than a mousse cake.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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