Saturday 4 February 2012

Blackberry & White Chocolate Mousse



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.

9 comments:

  1. 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

    ReplyDelete
    Replies
    1. Hi Maryanne, thanks for nominating me :) will do a post later as I need to select my top 5

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  2. It'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

    ReplyDelete
    Replies
    1. thanks. I love taking delicious food photos, if someone can cook for me then I can just shoot :)

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  3. Heya¡­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.
    . It is great stuff indeed. I also wanted to ask..is there a way to subscribe to your site via email?


    Blackberry Developer

    ReplyDelete
    Replies
    1. hi, thanks for stopping by :)
      i haven't changed my blog layout for a long time... I've just included the e-mail function. hope it works fine.

      Delete
  4. 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?

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    Replies
    1. Hi there, you can substitute gelatine sheet with the powder, you can just dissolve in milk for the white chocolate or blackberry puree.

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  5. Hi there, for the dried rose buds, where do we put it in when making the syrup?

    ReplyDelete

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