← All recipes

🍰 White Chocolate Macadamia Mousse with Whisky

430 kcal · 30 min · 4 servings

Ingredients

• white chocolate 150 g
• macadamia nuts, roasted and salted 40 g
• eggs 2 pcs.
• leaf gelatin 4 g
• whipping cream 200 g
• powdered sugar 60 g
• vanilla sugar 20 g
• whisky 20 ml
• raspberries, fresh 150 g
• blueberries, fresh 150 g
• honey 1 tsp
• mint, fresh 10 g

Instructions

1. 1. Chop the white chocolate into small pieces.
2. 2. Bring about 500 milliliters of water to a boil in a pot.
3. 3. Place the chocolate pieces in a metal bowl.
4. 4. Place the metal bowl over the pot with the hot water.
5. 5. Melt the chocolate while stirring constantly for about 5 minutes.
6. 6. Remove the bowl from the pot and let the chocolate cool down briefly.
7. 7. Crush the macadamia nuts very finely.
8. 8. Separate the eggs by separating the yolk from the white.
9. 9. Place the gelatin leaves in a bowl with cold water.
10. 10. Whip the egg whites stiff using a hand mixer and whisk.
11. 11. Place the whipped egg mixture in the refrigerator.
12. 12. Whip the cream stiff in a separate bowl as well.
13. 13. Beat the egg yolks with powdered sugar and vanilla sugar until thick and pale.
14. 14. Stir the whisky into the egg yolk mixture.
15. 15. Fold in the finely crushed macadamia nuts.
16. 16. Add half of the whipped cream to the mixture and stir it in.
17. 17. Add the melted white chocolate and mix everything well.
18. 18. Remove the gelatin leaves from the water and squeeze them well.
19. 19. Melt the gelatin in a pot over medium heat for about 2 minutes.
20. 20. Add one tablespoon of the cream to the melted gelatin and stir.
21. 21. Quickly mix the gelatin-cream mixture with the rest of the cream component.
22. 22. Gently fold in the remaining whipped cream.
23. 23. Gently fold the egg whites into the mousse.
24. 24. Place the mousse covered for at least 3 hours or overnight in the refrigerator.
25. 25. Wash the berries and remove any unripe parts.
26. 26. Puree the berries in a tall container.
27. 27. Strain the berry sauce through a sieve.
28. 28. Season the sauce with honey to taste.
29. 29. Wash the mint and shake it dry.
30. 30. Pluck the mint leaves from the stems.
31. 31. Warm a spoon and use it to portion the mousse.
32. 32. Decorate the mousse with the berry sauce and fresh mint.
33. 33. Enjoy your meal!

Nutrition per serving

• kcal: 430
• Protein: 7 g · Fett/Fat: 30 g · Carbs: 30 g