White Chocolate Raspberry Mousse (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
100g Iced Water
150g Raspberry Puree
Mix together the iced water and chilled raspberry puree.

200g Callebaut White Chocolate Mousse Mix
Sufficient Quantity Red Food Coloring
Add the puree mixture to the Callebaut White Chocolate Mousse Mix and whip to the desired consistency or for about 8 to 10 minutes.
Add a few drops of red food coloring if necessary.
Use as needed.
*It is important to use very cold liquid for a better result and great stability of the mousse.

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