Candy Cane White Chocolate Mousse
(serves 6, adapted from this recipe)
250g (about 9oz) white chocolate
60ml (1/4 cup) milk
1 1/2 tsp peppermint essence
3 large eggs, separated
350ml (1.5 cups) pure/pouring cream (or heavy cream in the US, min 35% fat unthickened)
To decorate: red/pink food colouring, extra whipped cream, crushed peppermint candy canes
Place white chocolate, milk and peppermint essence in a heatproof bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Cool for 5 minutes, then beat in egg yolks one at a time until well combined. Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined.
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