Dessert
White Chocolate Mousse with Raspberry Sauce and Gingerbread Crumble
This mousse is made with quark, which makes it a little tangier, a good match for the otherwise sweet white chocolate. For a sweeter mousse, use less quark and more cream. If gingerbread biscuits are out of season, something else works just as well, such as digestive biscuits.
Ingredients
Chocolate mousse
- White chocolate3.5 oz
- Quark0.8 cups
- Whipping cream3.4 fl oz
- Egg yolk1 pcs
Raspberry sauce
- Raspberries8.8 oz
- Light muscovado sugar2 fl oz
- Gingerbread cookies4 pcs
Instructions
Chocolate mousse
Melt the chocolate in a bowl over a pan of hot water. When it has melted completely, take it off the heat and stir in the egg yolk; it will turn into a firm paste. Let the chocolate cool slightly, then stir in the quark. Whip the cream fairly stiffly and gently fold it into the mixture. Spoon straight into bowls or glasses and chill for about 2–3 hours before serving. Another serving tip is to put the mixture straight into a piping bag and chill it; the mousse can then be piped neatly onto the plate.
Raspberry sauce
Bring the raspberries to the boil with about 100 ml (scant ½ cup) of water and simmer for about 30 minutes, adding more water if it starts to dry out. Strain off the pulp so only the liquid remains. Add the sugar and keep simmering over low heat until it thickens. It should make about 100 ml (scant ½ cup) of sauce.
Crush the gingerbread biscuits and serve with the mousse and raspberry sauce.