White Chocolate Mousse In A Dark Chocolate Nest With Raspber Recipe

White Chocolate Mousse In A Dark Chocolate Nest With Raspber Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 quart: Heavy cream,
1/2 lbs: White chocolate, cut into small pieces
1/2 Sheet: tray with melted chocolate spread evenly,

RASPBERRY COULIS
2 pint: Fresh raspberries,
1/2 cup: Granulated sugar,
1/2 cup: Water,
1: Lemon, Juice of
2 tbsp: Chiffonade of mint,
1/2 cup: Whipped cream in a pastry bag with a star tip,
1/4 cup: Powder sugar in a hand sifter,
Chocolate shavings,

Directions:

ESSENCE OF EMERIL SHOW #EE2290

For the mousse: In a saucepan, bring the cream up to a simmer, add the
white chocolate and whisk completely melted. Pour the mixture into an
electric mixing bowl. Refrigerate the mixture until cold, about 1 hour.

For the coulis: Combine all the ingredients in a sauce pot and reduce the
mixture by half, on high heat. Puree the mixture with a hand-held mixer.
Refrigerate the coulis until cool, about 30 minutes. Remove the chilled
mousse mixture from the refrigerator. Using an electric mixer, whip the
mixture until fully whipped and peaks form. To assemble, make a puddle of
the coulis in the center of the plate. Fill a chocolate nest with the
mousse. Pipe the whipped cream on the side of the nest to anchor the nest
to the plate. Garnish with the mint, powdered sugar and chocolate shavings.

Yield: 4 servings

Posted to recipelu-digest by molony on Feb 21, 1998


Source from luhu.jp