MOUSSE:
1 tbsp gelatine
3 tbsp water
200g good quality white chocolate
500ml full cream Greek yoghurt
1 tsp NOMU Vanilla Paste
250ml fresh cream
BERRY SOUP:
250g mixed berries (strawberries, blueberries, raspberries, blackberries, youngberries)
1/3 cup water
1/ cup caster sugar
MOUSSE:
Lightly grease a small loaf tin and line with cling wrap.
Sprinkle the gelatine over the water in a small heatproof bowl. Leave to soak until spongy.
Break the chocolate into pieces and place in a bowl over a saucepan of simmering water and stir occasionally until melted. Remove the bowl of chocolate and put the bowl of gelatine in the pan of water. Leave to dissolve. Stir the yoghurt and Vanilla Paste into the melted chocolate, followed by the dissolved gelatine.
Whisk the cream to soft peaks and gently fold into the mixture. Pour into the prepared mould and chill until firm.
BERRY SOUP:
dissolve the sugar in the water in a saucepan and allow to simmer for 5 minutes. Add half the berries, excluding any raspberries, and simmer for 3-5 minutes so that the berries begin to release their juices, but do not overcook. Set aside to cool before adding the rest of the berries.
To serve, place a slice of mousse in the centre of a deep, wide plate and carefully spoon the berry soup around. Serve immediately.
MOUSSE:
1 tbsp gelatine
3 tbsp water
200g good quality white chocolate
500ml full cream Greek yoghurt
1 tsp NOMU Vanilla Paste
250ml fresh cream
BERRY SOUP:
250g mixed berries (strawberries, blueberries, raspberries, blackberries, youngberries)
1/3 cup water
1/ cup caster sugar
MOUSSE:
Lightly grease a small loaf tin and line with cling wrap.
Sprinkle the gelatine over the water in a small heatproof bowl. Leave to soak until spongy.
Break the chocolate into pieces and place in a bowl over a saucepan of simmering water and stir occasionally until melted. Remove the bowl of chocolate and put the bowl of gelatine in the pan of water. Leave to dissolve. Stir the yoghurt and Vanilla Paste into the melted chocolate, followed by the dissolved gelatine.
Whisk the cream to soft peaks and gently fold into the mixture. Pour into the prepared mould and chill until firm.
BERRY SOUP:
dissolve the sugar in the water in a saucepan and allow to simmer for 5 minutes. Add half the berries, excluding any raspberries, and simmer for 3-5 minutes so that the berries begin to release their juices, but do not overcook. Set aside to cool before adding the rest of the berries.
To serve, place a slice of mousse in the centre of a deep, wide plate and carefully spoon the berry soup around. Serve immediately.
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