makes
6
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
6
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 300 ml fresh cream
- 60 g (½ cup) frozen raspberries
- 400 g good-quality white chocolate
- 350 ml raspberry lemonade
- 1 pkt chocolate ripple biscuits
Chilling time: 4 hours
Instructions
1. Add the raspberries and cream to the bowl of a stand mixer and whip until semi-whipped. Set aside in the fridge until required.
2. Prepare an ice bath in a large mixing bowl. Place the white chocolate in a separate bowl.
3. Bring the lemonade to boiling temperature in a saucepan and pour it over the white chocolate. Whisk until smooth and set aside in an ice bath to cool down for 5-10 minutes, mixing at regular intervals, until the temperature drops below 35°C.
4. Remove the raspberry cream from the fridge and fold it through the chocolate base.
5. Spoon a layer of mousse into the glasses of approximately 150g volume. Add a layer of biscuits and repeat until you have layers to the top of the glass. Cool in the fridge for 4 hours.
6. When you are ready to serve, garnish with broken biscuits and torn raspberries.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
