Raspberry & White Chocolate Mousse
180g Scotty Brand raspberries
1.5 tablespoons caster sugar
1.5 tablespoons orange liqueur
300ml whipping cream
130g white chocolate, chopped up
1 drop red food colouring (optional)Print Recipe
- To make the raspberry sauce: Place raspberries in a food processor and blend until smooth. Strain mixture through a sieve to remove seeds. Add the caster sugar and liqueur, and stir until sugar dissolves. Set sauce aside.
- In a saucepan on low heat, warm 3 tablespoons of the cream and the white chocolate pieces, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce (and food colouring, if you wish). Transfer to a large bowl.
- In a medium bowl, whip remaining cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer the mousse and sauce into glasses and serve with any remaining sauce.