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