The white chocolate mousse is a recipe by Maestro L. Montersino, delicate and light, this mousse is perfect for a delicious moment of pleasure or for a special occasion. Quick to prepare because it requires very little time, it can also be made lactose-free and gluten-free with permitted ingredients.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.5 cups whipping cream, 35% fat (lactose-free with lactose less than 0.01% or plant-based)
- 9 oz white chocolate (vegan)
- 0.2 oz gelatin sheets
- dark chocolate
- raspberries
Tools
- 1 Pot
- 1 Bowl
- 1 Spatula
Steps
Boil 1/2 cup of cream.
Add the previously soaked gelatin and the white chocolate.
Let it cool to a temperature of 68°F.
Transfer the mixture to a bowl.Whip the remaining cream to a soft, shiny, semi-whipped consistency.
Add the remaining semi-whipped cream (shiny).
Mix gently with a spatula.
Cover and refrigerate for at least 4 hours.Place a raspberry at the bottom of a glass or cup.
Using a piping bag with a star nozzle, insert the mousse covering the raspberry.
Decorate with some melted dark chocolate strands and raspberries on the mousse.
Keep refrigerated until serving.
ATTENTION: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
It keeps for 3-4 days in the refrigerator.
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