White chocolate mousse

with biscuit crumbs and fruit

PREPARATION

1. Whip the cream until thick but not stiff (it should resemble thick yogurt) and chill.

2. Melt the chocolate over a bain-marie (do not let water touch the chocolate).

3. Whisk egg white with sugar until stiff peaks form. Add butter to the melted chocolate to soften it slightly.

4. Gently fold the egg white into the chocolate until smooth, then carefully fold in the cream.

5. Spoon into glasses and chill. Finish with almond tuile pieces and fresh fruit.

INGREDIENTS
(serves 4)

125 ml cream
100 g white chocolate
1 egg white
30 g sugar
15 g melted butter
4 almond tuile pieces
125 g soft fruit

Almond tuiles

PREPARATION

1. Preheat the oven to 175°C (fan 155°C). Lightly crush the almonds with your hands and mix them with the sugar and flour.

2. Stir in the egg white using a spatula or spoon. Do not use a whisk, as no air should be incorporated. Finally, add the melted butter.

3. Place small spoonfuls of batter onto a baking tray lined with baking paper. Try to create round shapes of about 10 cm in diameter. Bake for 8–9 minutes until golden brown.

4. Remove the tuiles from the oven and carefully lift from the paper. Shape them over a cup so they take on a curved form. They will become crisp as they cool.

INGREDIENTS
(about 20 pieces)

60 g flaked almonds
60 g sugar
15 g flour
15 g melted butter
40 g egg white