White Chocolate Mousse with Raspberry Sauce

Ingredients

• 500 g raspberries
• 2 tbsp powdered sugar made from raw cane sugar
• 1 tbsp Lemon Juice
• 200 g white chocolate
• 2 sheets of white gelatin
• 1 egg
• 2 egg yolks
• 2 tsp Honey
• 200 ml whipping cream

Instructions

1. 1.

   Clean and trim the raspberries, then puree half of them with powdered sugar and lemon juice. Strain through a sieve and set aside.

2. 2.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath. Soak the gelatin sheets in cold water. Whisk the egg and yolks over another hot, non-boiling water bath until frothy, then stir in honey and dissolve the well-extracted gelatin. Pour the melted chocolate into the mixture and beat the batter over an ice bath until chilled.

3. 3.

   Whip the cream to stiff peaks and fold it in. Spoon half of the mousse into glasses and refrigerate for 1 hour. Spread the raspberry puree with the remaining raspberries on top, then pour the rest of the mousse over it. Refrigerate for another 2 hours. Arrange the leftover raspberries on the mousse and serve.