White Chocolate Mousse with Raspberry Liqueur Recipe

Sweet and creamy white chocolate mousse with a sponge base laced with French raspberry liquor and topped with fresh glazed raspberries.

Ingredients

Base

3 sponge fingers (boudoir biscuits)

2 tablespoons raspberry liqueur (Crème de Framboise)

6 fresh raspberries

Mousse

80g good quality white chocolate

80ml double cream

½ teaspoon vanilla extract

1 teaspoon lemon juice

1 medium egg white + a tiny pinch of salt

Glazed raspberry topping

1 tablespoon sugar

1 teaspoon lemon juice

1 tablespoon raspberry liqueur

1 teaspoon cornflour mixed with 1 tablespoon of cold water

60g raspberries

Method

To make the base

1. Break the sponge fingers in half and place three halves in the base of each dish.
2. Pour a tablespoon of liqueur into each dish and allow to soak in.
3. Once soaked in press the sponge lightly to fit the base.
4. Place three fresh raspberries on top.

To make the mousse

1. Melt the chocolate in a bowl over a saucepan of simmering water.
2. Whisk the cream and vanilla until thickened but not stiff…
3. Whisk the egg white with a tiny pinch of salt in a separate clean bowl until stiff.
4. Remove the bowl of melted chocolate from the pan and cool slightly.
5. Stir the cream, a spoonful at a time, into the melted chocolate.
6. Stir in the lemon juice.
7. Fold in the whisked egg white.
8. Divide the mousse between the two dishes and place in the fridge for at least 2 hours to set.

To make the glazed raspberries

1. Gently heat the sugar, lemon juice, raspberry liqueur, cornflour and water until the sugar has dissolved and the mixture has thickened.
2. Stir in the raspberries and continue to cook for a few more seconds until the fruit is well coated. Turn into a small bowl and chill until required.

Once the mousse has set, top each one with the glazed raspberries and serve.