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ASSIETTE DE MOUSSE CHOCOLAT BLANC

White Chocolate Mousse with Seasonal Fruit

September 3, 2008

French style mousse. Instead of freezing the mousse, you can refrigerate it until firm. To serve, garnish with sauce, jam and an assortment of seasonal fruit.

●Preparation Tip

●White Chocolate Mousse
Photo #1 Photo #2 Photo #3 Photo #4 Photo #5	Soak gelatin in water. Follow the instructions on the gelatin package to determine the required amount of water. Finely chop white chocolate. Heat milk in a saucepan and bring it to the boil. In a bowl, cream together egg yolks and sugar. (Photo #1) Gradually stir the hot milk into the egg yolk mixture. (Photo #2) Transfer the mixture into the saucepan and place over low heat. Heat until the mixture thickens, taking care not to burn it. When the mixture has thickened, remove from the heat and mix in the soaked gelatin. (Photo #3) When the gelatin has dissolved and the mixture has been blended evenly, place the saucepan in a bowl of ice water and allow the mixture to cool. Combine the white chocolate and 50g of the cream in a saucepan. Place it over heat and melt the chocolate. Pour in the white chocolate mixture to the egg yolk mixture (#8) and blend. In a bowl, beat the rest of the cream until soft peaks form. Then add it to the white chocolate mixture (#10) and blend. (Photo #4) Transfer the mixture into small flan molds and freeze. (Photo #5)
●Serving
Photo #1	Shave white chocolate with a mousse ring. To remove the mousse from the mold, briefly dip the mold into hot water and invert the mousse onto a plate. In a bowl, beat cream and sugar until thick. (Photo #1) Garnish the mousse with the cream sauce (#3), cut seasonal fruit and jam. Top the mousse with a little shaved white chocolate.