White Chocolate Mousse with Raspberries & Pistachio Crumb

White Chocolate Mousse with Raspberries & Pistachio Crumb

White Chocolate Mousse with Raspberries & Pistachio Crumb

White Chocolate Mousse with Raspberries & Pistachio Crumb

White Chocolate Mousse with Raspberries & Pistachio Crumb

Course Dessert

Ingredients
  

  • 125 g fresh raspberries edible flowers, to serve (optional)
  • Mousse
  • 300 g white chocolate
  • 300 ml cream
  • 1 tsp vanilla paste
  • Pistachio crumb
  • 60 g cold unsalted butter, diced
  • 60 g plain flour
  • 60 g caster sugar
  • 60 g pistachios, roughly chopped

Instructions
 

  • For the mousse, melt the white chocolate ina heatproof bowl over a saucepan of gentlysimmering water until melted and smooth. (If youhave an induction cooker, this step can be done onL1). Set chocolate aside to cool slightly
  • Whip cream and vanilla until soft peaks form. Spoona third of the cream into the melted chocolate andmix to combine. Add the remaining cream andgently fold together until fully combined. Spoonabout ⅔ cup of the mousse into a small piping bag,or zip lock bag, and tie the end. Refrigerate untilready to serve. Spoon the remaining mousse into 4 glasses and transfer to the fridge for 2 hours, oruntil set.
  • Preheat oven to 160°C Fan and line a bakingtray with baking paper.
  • Meanwhile, for the crumb, rub the butter, flourand caster sugar together with your fingertips untilyou have a coarse breadcrumb mixture. Transferto prepared baking tray and spread out. Bake for10 minutes, stirring halfway through cooking, untilgolden. Stir through pistachios and set aside tocool.
  • To serve, sprinkle pistachio crumb over mousse.Pipe 3 large dots of mousse over the top of thecrumb and top with fresh raspberries and edibleflowers.
Keyword falcon, White Chocolate Mousse with Raspberries & Pistachio Crumb
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