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Monday, February 22, 2016

Bit of Dessert Strawberry & White Chocolate Mousse

Strawberry & White Chocolate Mousse
. Serves 2.

250g strawberries
1 tablespoon Cointreau
½ cup whipping cream
100g white chocolate
2 teaspoons agar agar

1. Wash and hull strawberries. Purée with Cointreau in blender.

2. Heat strawberry purée over a medium heat until bubbling.

3. Add agar agar and stir until dissolved. Place saucepan in a bowl of ice water and allow to cool (but so much it sets).

4. Melt white chocolate and set aside to cool a little.

5. Whip cream until stiff peaks form.

6. Add cooled white chocolate and whip through.

7. When strawberry purée has cooled, whip into cream-chocolate mixture.

8. Divide into serving dishes and refrigerate for a minimum of 3hrs before serving.

1 comment:

  1. I looks yummy and seems like it is very easy to make. That's my kind of dessert :)


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