Raspberry Lemonade Mousse from the Queen of Chocolate

1. Whip the cold cream together with a handful of frozen raspberries to a semi-whipped consistency. Return to the fridge.
2. Bring the lemonade to a boil, pour it over the white chocolate (1 white cup) (and not the other way around) and stir until melted. Leave to cool in a bowl with ice and water and chill until the mixture is cold to the touch.
3. Then add it a little at a time to the cream and gently fold with a spatula.

Assembly

1. On the bottom pour part of the mousse, then a chocolate biscuit, then mousse again and biscuit again. Finish with mousse without filling right to the top so there is room to decorate with fresh raspberries and crushed biscuits.
2. Place in the fridge for 4-6 hours (can be done two days ahead). Decorate immediately before serving.