OK, I am officially breaking my seasonal-only ingredients rule. Chocolate Week just messed up all my principles, you know what chocolate does to you. My very first newsletter featured this delightfully light and silky white chocolate mouse, paired with fresh summer mint or raspberries. In this version, the tangy kiwi coulis, swirled into the sweet white chocolate, sends you straight to dessert heaven. Really.
Creamy white chocolate mousse with refreshing kiwi coulis
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Recipe by: Anne-Laure at Tasty Diaries Busy:20 min, Total prep time: 20 min (plus 15 min chilling time) Serves: about 8 |
Separate the egg whites from the yolks.
Beat 2 of the egg yolks with the cream, until reaching the consistency of lightly foamy thick stirred yogurt (best to use an electric whisk if you have one). Be patient, this can take a good 5 minutes.
Beat the egg whites into soft peaks. You know you have reached this stage when the tops of the peaks droop slightly. For maximum volume, start beating the eggs on medium-low speed. When the whites turn into a greyish, bubbly liquid, slowly increase the beating speed.
Add a ¼ of the cream mixture to the melted chocolate and mix with a soft spatula, then pour the remaining of the mixture and stir in gently.
Stir in 1/3 of the egg whites first and then gently fold in the remaining whites into the mixture. Set aside in the fridge for 15 minutes.
Peel the kiwis, save one for garnish and slice the remainder. Mush up the slices with the icing sugar using the back of a fork.
Take the mousse out of the fridge, it should have started to set a bit. Pour into individual serving glasses by alternating dollops of mousse and ribbons of kiwi coulis. If using clear glasses, pour the kiwi coulis along the edges so that the ribbons can be seen through.
Serve immediately with small kiwi cubes on top, or chill for later.
Cut the white chocolate into pieces at the bottom of a medium-sized bowl and melt over a pan of gently boiling water. The water should not touch the bowl. Set aside when ready.
Separate the egg whites from the yolks.
Beat 2 of the egg yolks with the cream, until reaching the consistency of lightly foamy thick stirred yogurt (best to use an electric whisk if you have one). Be patient, this can take a good 5 minutes.
Beat the egg whites into soft peaks. You know you have reached this stage when the tops of the peaks droop slightly. For maximum volume, start beating the eggs on medium-low speed. When the whites turn into a greyish, bubbly liquid, slowly increase the beating speed.
Add a ¼ of the cream mixture to the melted chocolate and mix with a soft spatula, then pour the remaining of the mixture and stir in gently.
Stir in 1/3 of the egg whites first and then gently fold in the remaining whites into the mixture. Set aside in the fridge for 15 minutes.
Peel the kiwis, save one for garnish and slice the remainder. Mush up the slices with the icing sugar using the back of a fork.
Take the mousse out of the fridge, it should have started to set a bit. Pour into individual serving glasses by alternating dollops of mousse and ribbons of kiwi coulis. If using clear glasses, pour the kiwi coulis along the edges so that the ribbons can be seen through.
Serve immediately with small kiwi cubes on top, or chill for later.
Needless to say, use good quality white chocolate. The cheap versions sometimes have very little cocoa butter and lots of hydrogenated vegetable or animal fats instead and sugars, which means the taste will not be comparable. If you don’t like kiwis, do this recipe with 200g raspberries, it is as wonderful.
Ingredients
250 g good quality white chocolate
4 eggs
150 ml double cream
7 kiwis
3 teaspoons icing sugar
250 g good quality white chocolate
4 eggs
150 ml double cream
7 kiwis
3 teaspoons icing sugar
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