Apricot and white chocolate mousse
Serving suggestions: as a component in a dessert with other apricot components; in combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.
Ingredients
| 300 g | white chocolate |
| 200 g | apricot coulis |
| 300 g | whipping cream |
| 3 leaves | gelatin leaves |
Instructions
- Soak the gelatin in cold water. Boil the coulis and add the gelatin.
- Stir the coulis with the callets while still warm and stir until the mixture is completely smooth.
- Leave the mixture to cool down to around 35°C.
- Whisk the cream until it has the consistency of yoghurt and fold it into the mixture.
- Pour the mixture in a piping bag, tie a knot in the bag, and leave the mixture to firm up in the refrigerator for about three hours.