Black and White Raspberry Slice

I found one place selling raspberries cheaper than most places by about 30% and so, how could I resist but get one punnet. I made this on impulse after googling for something to do on a Sunday afternoon.

When the kids heard I was in the kitchen doing something, they ran in. Each asking me if they can help. With this being an easy bake, I agreed to let them help, all 3 of them. Lydia did the sifting and cream cheese mixture and Lyanne mixed the wet ingredients and helped with the final mixing. Not forgetting my boy with the raspberries. It was fun and enjoyable.

White Chocolate Mousse with Strawberry Compote

I almost screwed up this dessert. Lindt chocolates are not cheap. One bar cost me 2 lunches. 

I read the instructions a few times just to get the feel of the recipe..but I seemed to focus on the earlier part and didn’t seem to notice the last part. And so.. I melted the chocolate with all the whipping cream, leaving none to beat later. (I blame it on the recipe, they didn’t split the cream amount in the list of ingredients . Hahahaha!!!!) It’s not that I can’t open up another pack of cream, but then the ratio will not be correct and the mousse will not set if the content of chocolate is not enough, I don’t want to add gelatin, I want to do a real mousse.

When I realized my mistake, it was already too late. I’ve melted the chocolate and it’s time for the egg yolk. So, well, I put in the egg yolk and dump the whole thing into the freezer for 30 minutes. Then I whipped it on high until it looked like whipped cream again. Yeah, it’ll get fluffy, just like ganache, it is ganache!!! Hahaha. Luckily I still got it fluffy, just that the process order was all out of order now. Lastly I folded in the egg whites and phew!!! I still got my mousse.

This recipe uses raw eggs. And mine don’t look white because I used Omega Eggs that have very orange yolks. Well, Lindt white chocolate isn’t very white as well  It’s a very very soft mousse, because it didn’t use any gelatin. And Lindt white chocolates aren’t very hard unlike those shortening laden so called white chocolates. You might get a firmer mousse if you use baking white chocolate and not eating white chocolate.



White Chocolate Mousse with Strawberry Compote
(Serves-3-4)
50ml whipping cream
100gm quality white chocolate, broken to smaller pieces
½ tsp vanilla extract
2 egg yolks
2 egg whites
Pinch of cream of tartar (I added this because I’m worried about the egg whites watering down later)
100ml whipping cream

Strawberry compote
150gm strawberries
½ Tbsp brown sugar
1 Tbsp brandy (optional)

The Real Method:
1. Put 50ml of whipping cream, vanilla and white chocolate into a heatproof bowl. Double boil until chocolate melts. Stirring it every once in a while when it is melting.
2. Let chocolate cool down for 2 minutes, then add in egg yolk and mix well. Let it cool down totally.
3. In a clean bowl, beat egg white and cream of tartar until stiff. Gently fold egg whites into chocolate mixture with a whisk.
4. In another bowl, whisk 100ml whipping cream until soft peaks. Fold into (3).
5. Spoon into 4 serving cups, cover and chill for a minimum of 3 hours or until time of serve.
6. While mousse is chilling, prepare strawberry compote. Combine strawberries, sugar and brandy in a small saucepan. On low heat cook strawberries until it starts to bleed. Remove compote from pan, put into a covered container and chill until time to serve.
7. Spoon strawberry compote on top of mousse before serving.

Recipe adapted from: The Golden Book Of Desserts. Page One Publisher.