Vanilla Vodka, White Chocolate and Raspberry Mousse
A community recipe by crouchcatNot tested or verified by Nigella.com
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Start by putting raspberries into individual pretty glass bowls - I won't give amounts, you know how much you want. Fresh raspberries are best, but I suppose you could use thawed frozen ones. Pour over them at least two tablespoons of vanilla vodka (add a bit more if you like!) Use 2 oz (50grams) of good quality white chocolate per person. Melt, either in a bowl over hot water, or very gently in the microwave, but don't let it get too hot. You need one egg per person. Separate yolks from whites. When the chocolate is fully melted, let it cool a bit, then stir in the egg yolk, and beat the mixture well. It might clag up a bit, but don't worry, all is well. Whisk the egg white until foamy and softly peaking, not too stiff. Stir in one tablespoon into the chocolate mixture, then gently fold in the rest. Pour this mixture over the raspberries and vodka, and leave in the fridge for a good few hours to set. It doesn't set hard, it's more of a soft creamy gloop. A dollop of softly beaten double cream on top finishes it off, or you can get all creative with shaved chocolate and a strategically placed raspberry! Enjoy - Helen.
Start by putting raspberries into individual pretty glass bowls - I won't give amounts, you know how much you want. Fresh raspberries are best, but I suppose you could use thawed frozen ones. Pour over them at least two tablespoons of vanilla vodka (add a bit more if you like!) Use 2 oz (50grams) of good quality white chocolate per person. Melt, either in a bowl over hot water, or very gently in the microwave, but don't let it get too hot. You need one egg per person. Separate yolks from whites. When the chocolate is fully melted, let it cool a bit, then stir in the egg yolk, and beat the mixture well. It might clag up a bit, but don't worry, all is well. Whisk the egg white until foamy and softly peaking, not too stiff. Stir in one tablespoon into the chocolate mixture, then gently fold in the rest. Pour this mixture over the raspberries and vodka, and leave in the fridge for a good few hours to set. It doesn't set hard, it's more of a soft creamy gloop. A dollop of softly beaten heavy cream on top finishes it off, or you can get all creative with shaved chocolate and a strategically placed raspberry! Enjoy - Helen.
Introduction
Indulgent boozy dessert.
Indulgent boozy dessert.
Ingredients
Serves: 6-8
Metric
Cups
- raspberries
- 1 egg (per person)
- 57 grams white chocolate (per person)
- double cream
- 50 grams chocolate (shavings)
- vodka (vanilla flavoured)
- raspberries
- 1 egg (per person)
- 2 ounces white chocolate (per person)
- heavy cream
- 1¾ ounces chocolate (shavings)
- vodka (vanilla flavoured)
Method
Vanilla Vodka, White Chocolate and Raspberry Mousse is a community recipe submitted by crouchcat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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