White chocolate mousse in a dark chocolate nest with raspber

1 Servings

Ingredients

Quantity Ingredient
1 quart Heavy cream
½ pounds White chocolate; cut into small pieces
½ Sheet tray with melted chocolate spread evenly
2 pints Fresh raspberries
½ cup Granulated sugar
½ cup Water
1 Lemon ; Juice of
2 tablespoons Chiffonade of mint
½ cup Whipped cream in a pastry bag with a star tip
¼ cup Powder sugar in a hand sifter
Chocolate shavings

Directions

RASPBERRY COULIS

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 <molony@...> on Feb 21, 1998

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