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White Choc Mousse 03

White Choc Mousse 03 is built on Sugar, Flour, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Spread the spoonfuls on the sheet slightly with the back of a spoon to form circles about 2 inches apart.

2. 2

   Bake in a 350 F oven for 5 to 7 minutes.

3. 3

   Remove from oven and while still hot, mold into small cups by placing over a rolling pin.

4. 4

   Set aside to dry.

5. 5

   In a saucepan, heat the sugar and water until the mixture forms a soft ball.

6. 6

   Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed.

7. 7

   Place the egg yolks in a metal bowl and beat them over heat with a whisk.

8. 8

   Add rum to the egg yolks - still beating over heat.

9. 9

   Fold the egg yolks into the egg whites.

10. 10

    Fold the melted chocolate into the egg mixture.

11. 11

    Refrigerate for 3 to 4 hours.

12. 12

    Serve one scoop of mousse in an almond cookie shell. Garnish with raspberry puree and creme fraiche.