Pink and White Mousse

01/08/2018| IslamWeb

Serves 8

-         500 g/1 lb. mixed barriers of your choice, pureed

-         1 cup/250g/8 oz sugar

-         1 tablespoon orange liqueur

-         1/4 cup /60 ml/2fl oz water

-         6 egg yolks

-         200 g/6½ oz white chocolate, melted

-         2 teaspoons vanilla essence

-         1⅔ cups/410 ml/13fl oz cream (double), whipped

Press puree through a sieve into a saucepan. Stir in 1/3 cup/90 g/3 oz sugar and liqueur. Simmer, stirring occasionally, until mixture reduces to 1 cup/250 ml/8 fl oz. Set aside. Combine water, egg yolks and remaining sugar in a heatproof bowl over simmering water. Beat for 8 minutes or until light and creamy. Remove bowl from heat. Beat in chocolate and vanilla essence. Continue beating until cool. Fold in whipped cream divide mixture into two portions. Stir berry puree into one portion of mixture.

Drop alternate spoonfuls of berry and plain mixtures into serving glasses. Using a skewer, swirl mixtures to give a ripple effect. Chill until firm.