White Chocolate Mousse

Ingredients

• 250 g white couverture
• 3 sheets white gelatin
• 1 egg
• 1 egg yolk
• 2 tbsp white rum
• 250 ml Whipping Cream
• 250 g fruit (or berries, small, mixed as chosen)
• 1 Egg white
• fine crystal sugar
• powdered sugar

Instructions

1. 1.

   Cut the couverture into small pieces and melt slowly over a bain-marie. Soak gelatin in cold water. Whisk the egg and yolk in the hot bain-marie, squeeze out excess water from the gelatin, add it and dissolve. Add rum and chill the egg cream in the cold bain-marie while stirring. Beat the cream stiffly and fold into the egg cream. Carefully fold in the couverture until only 4 tbsp remain. Chill the mousse overnight. Transfer the retained couverture to a small freezer bag, cut off a small tip, spray snowflakes or stars with the couverture onto parchment paper and chill.

2. 2.

   For the sugared fruit lightly beat the egg white and brush the fruit with it, dust with sugar and let dry on parchment for about 3 hours.

3. 3.

   Plate the mousse with snowflakes and fruit on four plates, dust with powdered sugar and serve.