Raspberries and white chocolate mousse

Ingredients for Raspberries and white chocolate mousse

Instructions for Raspberries and white chocolate mousse

To prepare the Raspberries and white chocolate mousse recipe, please follow these instructions:

Heat raspberries and sugar in a saucepan.
When the mass has boiled a little and some juice has been released, pour it through a sieve and the raspberry kernels are poured out.
The remaining juice is poured back into the pan and boiled for 2 minutes after which it is cooled.
The cream is whipped stiff in a bowl.
Egg yolks and vanilla are stirred together in another bowl.
Make a water bath and melt half of the white chocolate in it.
When melted, the water is taken from the heat and the remaining chocolate is poured into the bowl and is melted by the previously melted chocolate.
Then pour the chilled raspberries into the bowl of egg yolks. This is stirred well until it becomes a uniform mass.
Then pour the melted white chocolate and stir well together. All this must be done at a reasonable pace, so that the white chocolate does not stiffen.
Then pour half of the whipped cream into the mixture and stir well again until the mixture has become uniform.
The remaining cream is gently rotated in the mixture and you now have a pretty mousse.

tips:
The mousse is cooled until serving. You can advantageously freeze the mousse. It actually becomes an excellent ice cream, but it is also possible to thaw the mousse. Try it! You will not regret it.