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Jean-Christophe Novelli

White chocolate and kirsch mousse

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White chocolate for something a little different, paired with Kirsch and Amaretto - unforgettable!

Serves 1

Ingredients

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Method

  1. Melt the white chocolate over a bain marie and add half the kirsch. Whisk in the cold cream.
  2. Mix the mascarpone with the Amaretto very gently until soft.  Place to one side.
  3. Split the vanilla pod in half and add to the strawberries and raspberries in a hot pan and flambé with the rest of the kirsch.  Caramelise with the sugar.
  4. Pour into a bowl and allow to cool.  Reserve to one side.
  5. Layer the mixtures into a glass starting with the mascarpone, followed by the strawberries and raspberries on the top and then the white chocolate mixture.
  6. Leave to set in the fridge for at least 1 hour.
  7. Sprinkle cocoa powder and icing sugar on top and serve with sliced strawberry.
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