John Myers
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Lemon and Chocolate Mousse on Raspberry Dish
The perfect lemon and chocolate mousse on raspberry dish recipe with a picture and simple step-by-step instructions.
For the chocolate cream:
- 100 ml Water
- 200 g Sugar
- 6 Bl. Gelatin
- 2 Pc. Lemon untreated
- 200 ml Cream
- 100 g Milk chocolate
- 100 g Dark chocolate
- 125 ml Milk
- 100 g Hazelnut
- 1 Pc. Vanilla pod
- 1 tbsp Butter
- 1 tbsp Cocoa powder
- 1 pinch Cinnamon
- 1 pinch Salt
For the raspberry mirror:
- 500 g Raspberries
- 100 g Sugar
- Rub the zest of one lemon, squeeze both lemons. Soak the gelatine in cold water. Whip the cream.
- Heat 100 ml of water, lemon juice and zest and half of the sugar in a saucepan (do not boil!). Separate the eggs and beat the egg whites until frothy, pour in the remaining sugar.
- Put the egg yolks in the saucepan, add the squeezed gelatine, stir well. Carefully fold in the egg whites and cream. Chill for approx. 3 hours.
- Break both types of chocolate into small pieces. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife.
- Put the chocolate with the vanilla pulp and the milk in a small saucepan and heat over low heat while stirring until the chocolate has melted.
- Add the nuts or almonds, the cocoa powder, the butter in small pieces and the vanilla sugar with the cinnamon powder and the salt and mix everything thoroughly.
- Pour the chocolate cream into a glass with a screw cap and allow to cool.
- If the chocolate cream is only made for adults, you can replace 1 – 2 tablespoons of milk with rum, Vin Santo or Marsala.
- Put the raspberries in a saucepan and bring to the boil with sugar. Now pass the mixture through a sieve and place the raspberry mirror on the plate as a base for the two mousses. Garnish with mint and pistachio nuts.
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