Friday, 25 May 2012

White Chocolate & Pineapple Mousse


It's day 5 of National Vegetarian Week and today I am featuring White Chocolate Mousse with Creme Fraiche & Pineapple as my dish of the day. Today's helping is something for those with a very sweet tooth as it is really rich, creamy and delicious. Often I have to double check desserts for gelatine and hidden ingredients which are not vegetarian. That's why I like to make my own desserts rather than buy shop bought ones - so I know what is in them. This recipe is adapted from the Lorraine Pascale recipe featured in Home Cooking Made Easy. You could try making it with pineapple, toffee, ginger, strawberry or anything you like!


White Chocolate Mousse with Creme Fraiche



Ingredients
150g Creme Fraiche
300ml Double Cream
400g White Chocolate (melted)
400g Pineapple - tinned or fresh, drained and cut in small pieces.

Method
  1. Place the creme fraiche in one bowl and the cream in another.
  2. Mix the creme fraiche until it looks a bit looser and thinner.
  3. Whip the double cream until the consistency resembles the consistency of the creme fraiche (this will help the mixture avoid being lumpy)..
  4. Tip the creme fraiche into the cream and stir together to combine.
  5. Place a spoonful of the creme fraiche and cream mixture into the melted chocolate and mix together.
  6. Add a further spoonful of the mixture to the chocolate and stir. Repeat, until all of the creme fraiche and cream mixture, and chocolate has been combined, and the mixture is smooth and silky.
  7. Gradually fold the pineapple into the mixture.
  8. Pour the mixture into glasses or bowls and place in the fridge to set for the minimum of one hour. 

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