Recently at the restaurant we have been serving this honey mousse with raspberries and their coulis as a simple yet elegant dessert. We make it with heather honey from the Highlands but any good quality runny honey would be fine. The white chocolate in this recipe adds an intriguing dimension to the flavour.
Honey and white chocolate mousse
- To make the raspberry coulis, place the caster sugar in a small saucepan with 50ml of water and bring to the boil. Remove from the heat and add 50g of the raspberries. Leave to cool to room temperature then blitz in a liquidiser to form a runny puree. Pass through a sieve and reserve in the refrigerator until needed.
- To make the mousse first soak the sheet of leaf gelatine in some cold water until softened.
- Meanwhile chop the white chocolate and place in a saucepan with the milk and the honey. Heat over a medium heat, stirring continuously until all the chocolate and honey has melted.
- Drain the soaked gelatine leaf and add it to the warm milk, chocolate and honey mixture. Stir again until fully dissolved.
- Whip the cream and then fold into the honey mousse mixture. Whisk again until the soft peak stage is reached. Transfer to a container and chill in the fridge for three hours or overnight.
- To serve, place a good sized quenelle of the honey mousse in each of four dessert bowls and pour over the raspberry coulis.
For four people
1 sheet of leaf gelatine
100g heather honey (or other good quality runny honey)
100g good quality white chocolate
200g double cream
50g caster sugar
And for wine...
Decanter magazine says: 'Such a delicious dessert deserves a light, New World dessert wine. One made from late harvested grapes could handle the task.' Try:
Innocent Bystander, Moscato 2007, Victoria £5.99 (375ml) £6.99 www.peterwatkinswine.co.uk, www.ampsfinewines.co.uk Decanter judges say: 'Wonderfully floral, fresh and grapey with hints of pink grapefruit and red fruit.'
More medal winning wines recommendations at decanter.com.