Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, white chocolate mousse with elderflower and raspberry jelly. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Melt chocolate in a bowl over a pan of simmering water. Remove pan of hot water and squeeze excess water out of gelatine then add to chocolate. Stir until gelatine dissolves in chocolate then whisk in cream. Elderflower Mousse, Peach Jelly, Raspberry Cream, Pistachio Joconde, Sea salt lime zest and white chocolate Crunchy. ★ A kind reminder that this item is available for self-pickup or same-day delivery within Taipei or New Taipei City only.
White Chocolate Mousse with Elderflower and Raspberry Jelly is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. White Chocolate Mousse with Elderflower and Raspberry Jelly is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have white chocolate mousse with elderflower and raspberry jelly using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Chocolate Mousse with Elderflower and Raspberry Jelly:
- Make ready 5 Gelatine Leaves
- Prepare 150 grams Quality White Chocolate
- Get 200 ml Double Cream
- Make ready 400 grams Raspberries
- Make ready 150 grams Caster Sugar
- Take 3 tbsp Elderflower Cordial
- Make ready 4 sheets of Filo Pastry
- Make ready 50 grams Butter
- Prepare 2 tbsp Freeze-dried Raspberries
Welcome Dulce Delight to the channel! Brazilian Raiza Costa creates beautiful patisserie recipes from her New York home and this silky White Chocolate & Lime Mousse is a truly exceptional treat. Quality white chocolate folded through a chamomile and lime infused cream is served in crisp honey tuiles and topped with delicate edible flowers. Place the lychee jelly insert on top & cover with white chocolate mousse, use a spatula to smooth the top.
Steps to make White Chocolate Mousse with Elderflower and Raspberry Jelly:
- Soak 2 leaves of gelatine in cold water (about 10 mins). Whip the cream until soft peaks form.
- Melt chocolate in a bowl over a pan of simmering water. Remove pan of hot water and squeeze excess water out of gelatine then add to chocolate. Stir until gelatine dissolves in chocolate then whisk in cream. Add to piping bag and place in fridge to set (20 mins).
- Place remaining leaves of gelatine in cold water and leave to soften. Set 12 raspberries aside and place remaining raspberries in a blender with the sugar. Blend then pass through a sieve. Place puree into a pan with the elderflower cordial and heat over a medium heat. Add remaining gelatine and stir until dissolved. Place 12 raspberries in 12 mini muffin holes in a tray and fill with the puree. Place into blast chiller (or place in fridge for couple of hours prior to step 1).
- Preheat oven to 200°c and cut each sheet of filo into 4 rectangles. Melt butter and brush on filo rectangles. Sprinkle with sugar and place in oven for 3 mins until crispy. Leave to cool then sprinkle with freeze-dried raspberry.
- To serve pipe mousse onto a rectangle of filo pastry then top with another rectangle. Repeat twice then place 3 jellies in front of mousse.
Quality white chocolate folded through a chamomile and lime infused cream is served in crisp honey tuiles and topped with delicate edible flowers. Place the lychee jelly insert on top & cover with white chocolate mousse, use a spatula to smooth the top. Chocolate, Salted Caramel, Matcha, White Chocolate Raspberry, Chocolate Caramel, Yuzu, Vanilla, Mint Chocolate, Cookies & Cream, Coffee, Strawberry Cheesecake, Earl Grey, Lemon Elderflower, Maple Black Raspberry, Peanut Butter & Jelly, Fruity Pebbles…. Please ask about seasonal and other specialty. Elderflower is the blossom of the common elder, a plant belonging to the moschatel family.
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