Ingredients Jump to Instructions ↓

  1. White Chocolate Mousse and Kiwi Sauce

  2. Yield: 4 servings

  3. 1 1/2 gelatine leaves

  4. 200 g (7oz) white chocolate

  5. 1 egg

  6. 1 egg yolk

  7. 1 tb Cointreau or Grand Marnier

  8. 300 ml (10 fl oz) cream

  9. 3 kiwi fruits

  10. icing sugar

  11. lemon slices

  12. sliced strawberries or kiwifruit slices

  13. Soak the gelatine leaves in cold water for 10 minutes to soften.

  14. Melt the chocolate in a heatproof bowl over a pan of hot, but not

  15. boiling, water. Allow to cool but not to set.

  16. Beat the egg and egg yolk in a stainless steel bowl over a pan of

  17. hot, but not boiling, water until thickened. Squeeze the gelatine

  18. leaves and stir into the warm egg mixture until melted. Allow to

  19. cool while still beating.

  20. Add the melted chocolate to the mixture, a little at a time, until

  21. the mixture is smooth and even. Stir in the liqueur.

  22. Whip the cream until thick and carefully fold into the chocolate

  23. mixture.

  24. Put the mousse in the fridge for 2 hours, until it has set.

  25. Meanwhile, make the sauce. Peel the kiwi fruit and pur

  26. Be them in

  27. a mixer or food processor. Add icing sugar to taste, if required.

  28. Keep the sauce cold until ready to serve.

  29. Pour a little sauce on 4 individual dishes. Shape the mousse into egg-shaped balls, using two warm tablespoons, and place them on

  30. top of the sauce.

  31. Garnish with a few lemon leaves, sliced strawberries or slices of

  32. kiwi fruit.


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