This elegant treat features a luscious white chocolate mousse infused with zesty lemon, encasing a delightful hidden berry centre. Topped off with crystalised berries for a burst of colour and sweetness.
Ingredients
Method
Ingredients
For the Berry Compote
- 200g mixed frozen berries
- Juice of 1 lemon
- 1 tablespoon brown sugar
For the Mousse
- 300g white chocolate drops or chopped chocolate
- 90ml and 375ml cream
- 3 tablespoons castor sugar
- Zest of 1 lemon
- 3 free-range egg yolks (reserve 1 egg white for the crystalised berries)
- 1 teaspoon vanilla paste
- Pinch of salt
For the Crystalised Berries
- 100g/½ cup castor sugar
- 1 free-range egg white (reserved from the egg yolk)
- Assorted berries and herbs of your choice
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Method
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1To make the Berry Compote: In a small saucepan, combine all the ingredients and stir. Bring to a simmer for 5-10 minutes until slightly thickened. Remove from heat and blend until just smooth. Place in the fridge to cool completely before using.
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2To make the Mousse: Melt 90ml cream and the chocolate over a low heat. Add vanilla and zest of 1 lemon. Whisk the egg yolks and sugar together until pale and fluffy. Temper the warm chocolate and cream into the whisked egg yolks until combined. Whip the remaining cream (375ml) until soft peaks form. Add a dollop of cream to the chocolate mixture and whisk until combined. Fold the remaining cream in two batches until smooth (avoid overmixing).
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3Fill each Le Creuset Straight Walled Stackable Ramekin halfway with the mousse mixture. Place a heaped tablespoon of the cooled compote in the centre of each mousse. Then top with the remaining mousse. Place in the fridge to set overnight.
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4To make the Crystalised Berries: Line a baking tray with parchment paper. Slightly whisk the egg white. Place the sugar in a separate bowl. Using a paintbrush, apply a thin layer of egg white to the surface of the berries. Then immediately coat the berries in sugar. Arrange the sugared berries and herbs on the lined baking tray, repeating the process with the remaining berries and herbs. Allow the sugared berries and herbs to dry in a warm area of the kitchen uncovered. Once dry, store them in an airtight container until ready to use. Avoid refrigerating them.
The crystalised berries can be stored for up to two days in an airtight container.
Serve the mousse with a side of shortbread crumble for added texture and crunch.
