A light dessert for the big day that can be made well in advance. Also excellent when frozen and eaten as ice cream!
Elevate your dessert experience with this decadent fusion of luxurious white chocolate and the bright, tangy essence of raspberries with a hint of lime. This dessert is very pretty and perfect for preparing for a crowd. Smaller servings are better, (remember I said that as you are eating the leftovers.) A great idea is to layer this mousse with our Thermomix Chocolate Mousse for something extra special.
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Need
- 1/4 Cup warm water
- 3 Teaspoons powdered gelatine
- 500 Grams cream BUY
- 250 Grams chocolate white, in pieces BUY
- 1 Tablespoon vanilla bean paste BUY
- 400 Grams raspberries, thawed or fresh, plus some more
- Zest 1 lime, finely grated
- Juice 1 lime
Do
- 1
Place gelatine into water and set aside to soften.
- 2
Place cream into Thermomix bowl and whip to soft peaks, 10–20 sec/Butterfly/speed 4. Remove cream and butterfly from bowl and place cream into fridge.
- 3
Without cleaning bowl, place gelatine mixture, chocolate and vanilla into bowl and melt 5–6 min/50°C/speed 3. Mixture should be liquid and smooth. Add a few minutes to the melting time if needed, this will vary depending on the fat content of your selected chocolate.
- 4
Add raspberries, lime zest and juice and blend 10 sec/speed 10. Scrape down sides of bowl and repeat if necessary
- 5
Cool slightly.
- 6
Add a little of the whipped cream to Thermomix bowl and blend 5 sec/speed 5.
- 7
Add remaining cream and fold through using a silicone spatula.
- 8
Either pipe into moulds, small glasses or bowls or use in a baked pie shell. Refrigerate for several hours before serving, garnished with extra raspberries.
