Frozen White Chocolate Mousse with Mixed Berries
Adapted by StarChefs.com
Yield: 8 - 6 Servings
INGREDIENTS:
5 eggs, separated
4 ¼ ounces granulated sugar, divided
8 ¾ ounces Valhrona white chocolate, chopped
½ ounce gelatin
3 ounces Amaretto di Saronno
½ quart heavy cream
Garnish
raspberry sauce
fresh mixed berries
mint leaves
METHOD:
Special Equipment:8 (2¼-inch) diameter circular molds, with 2-inch high edges
In a medium bowl, cream egg yolks and 1 ¾ ounces sugar. In a double boiler over simmering water melt white chocolate. Set aside to cool slightly. In a clean large mixing bowl whip egg whites and 2 ½ ounces of sugar until stiff.
In a small saucepan, combine gelatin and Amaretto. Place pan over low heat to melt completely. Cool slightly. In a large bowl, combine egg mixture, white chocolate and amaretto. Mix well.
In a separate bowl, whip heavy cream until firm peaks form. Gently fold whipped cream into white chocolate mixture. Grease molds with butter, sprinkle with sugar. Fill molds with mousse. Cover each mold with plastic wrap and freeze overnight. Keep frozen until ready for service.
To Assemble and Serve:Unmold mousse onto plate. Drizzle with raspberry sauce and garnish with fresh berries and mint leaves.
Wine Pairing:A smooth California Pinot Noir like the J. Wine Company 2001 (Pinot Noir)
