White Chocolate Mousse with Raspberry Coulis
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 284 ml 50% less fat double cream alternative
- • 22 g white chocolate flavour Options hot chocolate powder
- • 1/2 tsp Dr Oetker Vege-Gel
- • 125 g raspberries (fresh or frozen)
- • 2 tsp granulated sweetener
- • 2 tbsp water
Preparation Steps
Place the cream alternative, white chocolate Options drink powder and Vege-Gel into a large bowl. Whisk using an electric hand whisk until it is thick and has doubled in volume.
Carefully spoon the mousse into your chosen container and pop in the fridge for at least 2 hours, or ideally overnight, to set.
When ready to serve, turn out from the mould (if using) by dipping into some hot water (careful not to get the mousse wet!) and running a thin knife around the edge.
Make the coulis by placing all the remaining ingredients into a food processor and blitzing until blended. Place a bowl underneath a sieve and strain the coulis into it to remove all the seeds - you might need to push the liquid through the sieve with a spoon.
Serve the coulis on top of your mousse and enjoy!