1 leaf gelatine, soaked in cold water
210g white chocolate
80g egg yolks, about 4 yolks (keep the egg whites)
80g caster sugar
20ml water
2g cream of tartar
2g salt
1 tsp vinegar
250ml double cream, semi-whipped (leave out at room temperature – very important, not fridge cold)
100g fresh raspberries
20g icing sugar
10g LJ
1g salt
Fresh raspberries
White chocolate mousse
Place the raspberries, sugar and lemon zest in a suitable large pan or container and pour over the boiling hot water. Bring back to a simmer, then take off the heat and add the tea bags, brewing for 2 minutes.Remove the bags from the water and mash a little, then strain through a muslin or J-cloth. Keep the pulp to mix in with the coulis below.
Place the raspberry liquid into a suitable container and into the freezer for 4-5 hours.
When frozen solid, scrape with a fork to get fine granules.
Melt the chocolate over a water bath or bain-marie until it reaches 43°C.
Whisk the egg yolks in a mixer until light and fluffy.
Put the sugar and water on to boil and take to soft ball, 121°C.
Once the yolks are thick, slowly pour this onto the whipped egg yolks; when fully whipped, add the soaked gelatine.
Whip the egg whites with cream of tartar, salt and vinegar until they reach a thick sabayon.
Fold the cream carefully into the cooled sabayon.
Then fold this mix into the melted chocolate.
Use a whisk to lightly fold and turn over the sabayon mix.
Add the whipped egg whites at the end in 3 lots, then place in the fridge to set.
Place the coulis into the bottom of the bowl, spoon the mousse on top and drizzle over more of the coulis. Then pile high the granita and finish with a few fresh raspberries.
I already saved a docx earlier — let me know if you’d like me to remove it, otherwise I’ll leave it and just do chat going forward.
1 leaf gelatine, soaked in cold water
210g white chocolate
80g egg yolks, about 4 yolks (keep the egg whites)
80g caster sugar
20ml water
2g cream of tartar
2g salt
1 tsp vinegar
250ml double cream, semi-whipped (leave out at room temperature – very important, not fridge cold)
100g fresh raspberries
20g icing sugar
10g LJ
1g salt
Fresh raspberries
White chocolate mousse
Place the raspberries, sugar and lemon zest in a suitable large pan or container and pour over the boiling hot water. Bring back to a simmer, then take off the heat and add the tea bags, brewing for 2 minutes.Remove the bags from the water and mash a little, then strain through a muslin or J-cloth. Keep the pulp to mix in with the coulis below.
Place the raspberry liquid into a suitable container and into the freezer for 4-5 hours.
When frozen solid, scrape with a fork to get fine granules.
Melt the chocolate over a water bath or bain-marie until it reaches 43°C.
Whisk the egg yolks in a mixer until light and fluffy.
Put the sugar and water on to boil and take to soft ball, 121°C.
Once the yolks are thick, slowly pour this onto the whipped egg yolks; when fully whipped, add the soaked gelatine.
Whip the egg whites with cream of tartar, salt and vinegar until they reach a thick sabayon.
Fold the cream carefully into the cooled sabayon.
Then fold this mix into the melted chocolate.
Use a whisk to lightly fold and turn over the sabayon mix.
Add the whipped egg whites at the end in 3 lots, then place in the fridge to set.
Place the coulis into the bottom of the bowl, spoon the mousse on top and drizzle over more of the coulis. Then pile high the granita and finish with a few fresh raspberries.
I already saved a docx earlier — let me know if you’d like me to remove it, otherwise I’ll leave it and just do chat going forward.
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