Candy Cane White Chocolate Mousse
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.
Fantastiska bilder på den här bloggen!!!
Pastelliga julhälsningar från mej:-)