John Myers
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White Chocolate Licorice Mousse with Marinated Blackberries
The perfect white chocolate licorice mousse with marinated blackberries recipe with a picture and simple step-by-step instructions.
Mousse au Chocolat
- 150 g White chocolate
- 150 g Cream
- 0,5 tsp Licorice
- 2 Protein
- 1 pinch Salt
marinated blackberries
- 200 g Blackberries
- 2 tbsp Whiskey
- 1 tbsp Raw cane sugar
White chocolate mousse
- Break the chocolate into pieces and place in a bowl. Bring the cream together with the liquorice powder to a vigorous boil and pour over the chocolate. Let stand for minutes, then stir until the cream has combined well with the chocolate. Allow to cool slightly.
- In the meantime, beat the egg whites with a pinch of salt until stiff and then carefully mix into the chocolate and then fill into dessert glasses and let them sit in the refrigerator for 2 hours.
marinated blackberries
- Put the blackberries in a sealable vessel, add the sugar and whiskey, mix carefully once, seal the vessel and let it marinate in the refrigerator.
finish
- Pour the marinated blackberries over the mousse and serve.
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