Lemon mousse in a chocolate basket with raspberry sauce

Ingredients for 6 servings:

• 120 g white chocolate coating
• 250 g QimiQ Cream Base, unrefrigerated
• 100 g sugar
• 2 lemons
• 200 g cream, whipped
• 200 g raspberries, fresh or frozen
• 1 tbsp powdered sugar
• 100 g raspberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the chocolate baskets, melt white chocolate in a bowl over a warm water bath (no higher than 30°C). Place paper baking cups, three times thicker, into muffin tins or other small baking dishes. Pour 3 teaspoons of melted chocolate into each cup and spread evenly over the inside of the paper baking cups. Chill for 1 hour, then carefully remove the paper. Place 3-4 fresh raspberries in each basket. For the raspberry sauce, simmer the raspberries for 5 minutes, strain through a sieve, stir in 1 tablespoon of powdered sugar, and let the sauce cool. For the lemon mousse, mix QimiQ until smooth. Squeeze the lemons and zest 1 lemon. Add the sugar, juice, and zest to the QimiQ and mix well. Fold in the whipped cream. Transfer the mixture to a piping bag. Fill the chocolate baskets with the mousse. Arrange the tarts decoratively on the plates with raspberry sauce and fresh raspberries.