The mousse was very easy to make, I almost always have the ingredients in hands.
It just happened that I had some white chocolate & blackberries, not very usual as I always stock dark chocolate & raspberry.
Anyway, I whipped them up in the morning, piped in a silicon mould & freeze.
Later, I popped them out & simply arranged with some rose syrup & blueberry jam I made sometimes ago.
It turned out to be gorgeous :)
Recipe:
White Chocolate Mousse
150 g whipping cream
75 g white chocolate
50 g milk
2 g sheet gelatine
In a small bowl, melt chocolate over simmering water then stir in milk, add bloomed gelatine & stir until dissolve.
In a large bowl, whisk whipping cream to soft peaks & fold in the chocolate milk.
Blackberry Mousse
100 g blackberry puree, about 175 g blackberries
10 g sugar
100 g whipping cream
2 g sheet gelatine
Blend blackberries into puree using electric blender, strain to remove seeds.
Warm the puree with sugar using microwave, add the bloomed gelatine & stir until dissolve.
Whisk the whipping cream to soft peaks then fold in the puree.
Simple Blueberry Jam
400 g frozen blueberries
100 g sugar
1/4 lemon, juice only
In a saucepan, combine all ingredients, cook until it thickens.
Pour into a sterile jar & keep refrigerated upto 3 weeks.
Rose Syrup
40 g fresh fragrant roses, red or pink
120 g sugar
250 ml water
1/2 lemon, juice only
10 dried rose buds
Rinse the rose petals with water & remove the white base.
Combine sugar & water in a saucepan, bring water to boil & stir to dissolve the sugar.
Add the rose petals, simmer for 20 min.
Add lemon juice & boil for 1 min.
Pour in a sterilised jar & keep refrigerated for storage.
Assembling
Fill the moulds with white chocolate mousse, refrigerate to set.
Top with the blackberry mousse, freeze to set.
Remove from moulds, decorate & serve.
I love your desserts and photographs! I have nominated you for the Liebster Blog Award. Find it here: http://www.thelittleepicurean.com/2012/02/lemon-honey-cookies.html
ReplyDeleteHi Maryanne, thanks for nominating me :) will do a post later as I need to select my top 5
DeleteIt's so nice that you have great skills in both making desserts and taking beautiful photographs. It must be so much fun. I get nervous doing both. =P
ReplyDeletethanks. I love taking delicious food photos, if someone can cook for me then I can just shoot :)
DeleteHeya¡my very first comment on your site. ,I have been reading your blog for a while and thought I would completely pop in and drop a friendly note.
ReplyDelete. It is great stuff indeed. I also wanted to ask..is there a way to subscribe to your site via email?
Blackberry Developer
hi, thanks for stopping by :)
Deletei haven't changed my blog layout for a long time... I've just included the e-mail function. hope it works fine.
You're desserts look really nice and I would like to try this recipe, but I was wondering if you can substitute gelatin sheets for gelatin powder? If yes, how many grams should I use then?
ReplyDeleteHi there, you can substitute gelatine sheet with the powder, you can just dissolve in milk for the white chocolate or blackberry puree.
DeleteHi there, for the dried rose buds, where do we put it in when making the syrup?
ReplyDelete