White Chocolate Mousse
from the Southern Alpes

White Chocolate Mousse

Ingredients

  • 250 g / 8.8oz white couverture
  • 2 eggs, large
  • 2 cl / 0.6fl oz white rum
  • 1 sheet of gelatine
  • 25 g / 0.9oz raw cane sugar
  • 350 g / 12.3fl oz whipped cream
  • 1 tsp “Provençal Wildflowers“ (Herbaria)

Melt the couverture in a bain-marie. Add wildflower mix to soak. In a medium bowl whisk the egg and sugar until fluffy. Soak gelatine in water till softened, squeeze out excess moisture and dissolve in warmed rum. Add couverture to the egg mixture, stir gently, adding the dissolved gelatine rum as well. Fold in whipped cream and leave in cool place for at least 4 hours.

For this recipe you need:

Provençal Wildflowers

Spice and Flower Blend for lamb and vegetables

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