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Ivory Mousse with Berry Sorbet: Submitted by: TheCooks | Date Added: 9 Nov 2010
Listed in: Desserts / Mousse Ingredients

300 ml whipping cream
150 g white cooking chocolate
1 1/2 tbsp water
1 1/2 tbsp gelatine
Grated rind of 1 lemon
1 punnet (or 300 g frozen) strawberries
1 cup sugar
Juice of 1 lemon
1/2 cup water
Fresh raspberries for garnish

Cooking Instructions

In a mixing bowl partially whip the cream and then bring cream to room temperature by heating for 30 seconds on Defrost (30 to 35%).
In a 1 litre microwavable glass jug, melt the chocolate on Medium (50 to 60%) for 2 to 2 1/2 minutes and stir until smooth.
Place water, gelatine and sugar in a bowl and heat on High (90 to100%) to dissolve the gelatine.
Add all the ingredients to the cream.
Stir quickly to combine thoroughly but do not overbeat as mixture might separate.
Pour into a slab pan lined with plastic wrap and chill until set.
Puree the strawberries.
Place sugar, lemon juice and water in a microwavable 1 litre jug.
Microwave on High (90 to100%) for 3 to 4 minutes or until it boils.
Reduce Power to Low ( 30%) and cook for 3 minutes.
Stir in pureed berries and pour into a freezer container and chill for 4 hours.
Whip mixture and freeze until solid.
Serve squares of mousse with scoops of sorbet and fresh raspberries.
Serves 4.
Variation: Use dark chocolate in the mousse.

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