White chocolate mousse and raspberry tarts
Preparation in 35 minutes
Ingredients
For 4 tarts, 8cm cake ring
For the raspberry base:
120g raspberries
6 gelatine leaves
For the white chocolate mousse:
50g white chocolate
250ml double cream
1 teaspoon vanilla extract
4 gelatine leaves
28 Kambly Butterfly biscuits to decorate (7 per tart)
Preparation
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Line the cake ring with greaseproof paper and place on a baking tray covered with greaseproof paper.
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For the raspberry base, soak 6 gelatine leaves in cold water.
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Mash the raspberries into a fine purée and heat in a saucepan, then add the soaked gelatine and stir well.
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Spread the raspberry purée over the bottom of the cake ring and chill for 30 minutes.
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Soak the remaining gelatine in cold water.
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Melt the chocolate together with 100 ml of double cream over a bain-marie, dissolve the gelatine into it and leave the mixture to cool at room temperature.
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Beat 150ml of double cream until stiff and fold into the chocolate mixture.
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Spread the chocolate mousse over the raspberry base and chill the tarts for 4-5 hours or ideally overnight.
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To serve: carefully remove the tarts from the cake rings and place on a dessert plate. Delicately press the Butterfly biscuits onto the side of the mousse.