A light and creamy mousse with a cooling minty coulis.
For 4 sundae glasses:
Préparation: 30 min.
Réfrigération: 2 hrs
Grate chocolate into a deep-sided bowl and pour over the cream heated to 70°. Leave to melt 1 min then whisk till well-blended.
- Put the egg whites into a deep-sided bowl and whisk at slow speed (1) till frothy, then add 30gr sugar and whisk for 2-3 minutes at medium speed (2) till the mixture is firm.
Spoon a quarter of this mixture into the chocolate cream and beat till evenly blended. Add the remaining egg white and fold in carefully with a spatula.
- Place 7-9 raspberries (depending on their size) in the bottom of each sundae glass in such a way that they will be visible when the mousse has been added, keeping back 4 raspberries for decoration. Spoon the mousse over the raspberries, cover with clingfilm and refrigerate for 2 hrs.
Blend the raspberries, sugar and chopped mint in a mixer. Set aside in the fridge covered with clingfilm.
Cover the surface of the mousse with a tablespoon of coulis and decorate with a raspberry and 2 mint leaves.
You can use this recipe for strawberries too.