FRUIT DESSERT WITH WHITE CHOCOLATE MOUSSE
Fruktkräm med vit chokladmousse
A tasty dessert where the white chocolate mousse makes a perfect accompaniment to the compote.
Serves 4
3½ oz white chocolate
1 cup Heavy cream
9 oz rhubarbs
9 oz raspberries
0.6 cup sugar
1.2 cup water
½ vanilla pod
2 tablespoons Maizena
4 fresh mint leaves
Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until it melts. Keep in the fridge overnight and whip it up with an electric beater when you take it out.
Cut the rhubarb stems in thin slices and put them in a saucepan together with 7 oz raspberries, sugar, water and the split vanilla pod. Bring to a boil and boil slowly for 5 minutes. Dissolve the Maizena in some water and stir this thickening into the rhubarb/raspberry "compote". Bring to a boil while stirring, then allow to cool.
Serve in bowls with a dab of the chocolate mousse in the middle. Decorate with remaining raspberries and mint leaves.
Enjoy!
Bella
Fruktkräm med vit chokladmousse
A tasty dessert where the white chocolate mousse makes a perfect accompaniment to the compote.
Serves 4
3½ oz white chocolate
1 cup Heavy cream
9 oz rhubarbs
9 oz raspberries
0.6 cup sugar
1.2 cup water
½ vanilla pod
2 tablespoons Maizena
4 fresh mint leaves
Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until it melts. Keep in the fridge overnight and whip it up with an electric beater when you take it out.
Cut the rhubarb stems in thin slices and put them in a saucepan together with 7 oz raspberries, sugar, water and the split vanilla pod. Bring to a boil and boil slowly for 5 minutes. Dissolve the Maizena in some water and stir this thickening into the rhubarb/raspberry "compote". Bring to a boil while stirring, then allow to cool.
Serve in bowls with a dab of the chocolate mousse in the middle. Decorate with remaining raspberries and mint leaves.
Enjoy!
Bella
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