White chocolate mousse with raspberries and liquorice

My dissertation is due next week, and while it’s been a challenging, sometimes even enjoyable process, the urge to get up from the books and cook has been stronger than ever. Cooking is always a refuge from everyday stress, but these past months it has been more than that. Working on the dissertation day in and day out, progress can be quite difficult to track. After a day spent in the library you can ask yourself, what have I actually accomplished today? 

‘I’ve been thinking’ is hardly a satisfactory answer, although that is often the case. In the kitchen, however, the end product is deliciously tangible, it’s there to be seen and enjoyed; gratification is instant. This is why I’ve spent so much time in the kitchen lately. It keeps me sane.

Ever since the awesome Danish chocolatier Summerbird launched their sensational white chocolate flødebolle with raspberries and powdered liquorice I have been obsessed with these flavours. After a couple of attempts I have finally managed to put together a decent dessert to show off these flavours that complement each other so well. Liquorice powder is a bit of a specialty which can be bought from Harvey Nichols. It was 5.50 but very economical, trust me. The powder is so finely grained and so potent it will take you years to see the bottom of the tin! (e. g. so many more white chocolate mousses to be had…)

Serves 4:
a punnet of fresh raspberries (when out of season you can use frozen ones)
a squeeze of lemon juice
2 tablespoons caster sugar
½ teaspoon liquorice powder

white chocolate mousse:
175 grams white chocolate
90 ml milk
2 egg whites
¼ teaspoon lemon juice
225 ml double cream

1. Add sugar and lemon juice to raspberries and mix thoroughly, mashing the berries a little to release some of their juice. Divide between four glasses.

2. Melt the chocolate, stir in milk and set aside.

3. Whip the egg whites and lemon juice until stiff, then fold into the chocolate mixture until well combined.

4. Whip the cream until it forms soft peaks and gently fold into the chocolate mixture.

5. Give the marinating berries in the glasses one more stir before spooning the chocolate mixture on top. Chill for at least 2 hours.

6. Sprinkle with liqourice powder just before serving.

Adapted from a recipe from Nigella Lawson Community


This entry was posted in Cakes and sweets and tagged , , , , . Bookmark the permalink.

3 Responses to White chocolate mousse with raspberries and liquorice

  1. Ilona says:

    This sounds heavenly – anything with liquorice always is! Did you have people over, what did the others think? With others I mean those who are not that used to liquorice.

    • Oh Ilona you would love this, I promise I’ll make it for you when you’re back in town! And yes you’re spot on about different tastes – the liqourice was a bit too strong for Hannah (the only Brit of the bunch). Scandi liqourice is an acquired taste! Apart from that it was a great success 🙂

  2. Edgar. says:

    For those occasions when the question “what have I actually accomplished today?” leads to a depressive answer, nothing like white chocolate mousse to cheer up the day.

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