Thursday, September 16, 2010
For this, I defer to Pauline for a recipe that she worked on from another reference, but nevertheless, was a hit with our family diners recently.
To begin, blend some raspberries until they are smooth and syrupy. Strain the mixture to remove the seeds, and eliciting a nice texture of a puree.
Add some sugar to the puree to sweeten it as by itself, the natural raspberries are somewhat sour.
To give it an extra touch of elegance, add a dash of coffee liqueur for a slight bitter aftertaste to counter the citrus sweet flavors. Set aside for use later.
For the mousse, break some white chocolate into a cooking pan and add half a cup of whipping cream. Heat up the mixture to begin melting the chocolate. It's essential to keep stirring the mixture to ensure that the choclolates are fully melted whilst infusing with the cream. Add a tablespoon worth of the raspberry puree and stir to mix it well.
Whisk another one and a half cup of the same whipping cream until you get mousse mixture from the air beaten into the cream. Fold this whisked cream into the the previous mixture until they are neatly infused.
Pour the final mixture into whiskey glasses (you can use other glass vessels if you like) and set it in the refridgerator for about an hour. Fifteen minutes before serving, put the mousse into the freezer to give set it further for more texture.
To serve, garnish it with a few spoonfuls of the raspberry puree and add a fresh raspberry (or strawberry) on top to beautify it. Sweet! And Delectable!