White Chocolate and Raspberry Mousse

8 Mar

Written By Adrian

Serves 4

Time 15 minutes + setting time

3 whole eggs

3 yolks

35g sugar

200g white chocolate

30ml Bacardi (optional)

500ml cream, whipped to soft peaks

Melt the white chocolate over a gentle, low heat, stir to ensure it doesn’t burn.

Cream sugar & eggs until soft peaks form.

Fold the melted white chocolate into the sugar and egg mixture. Then fold in the Bacardi. Then gently fold in the whipped cream.

Pour into glasses and set in the fridge for a few hours until firm.

Field Mushrooms with Labne & Chilli Jam