Friday, 14 December 2012

White Chocolate Mousse with Cranberries

Here's a rich and special dessert. I'm calling it a mousse, but I could probably have called it a cheesecake and no-one would have contradicted me. It's rude to talk with your mouth full, for one thing. And when they did talk, all I heard was, "Mm! Mm! Mm!"

The cranberries are an excellent foil for the richness of the chocolate and cheese, but you could make this at other times of the year with other tart fruit, such as sour cherries, currants, raspberries, or even rhubarb. I used a blueberry honey with the cranberries and I was surprised at how much the flavour of blueberries came through - I actually hadn't noticed it particularly with anything else I had made with that jar of blueberry honey. Still, any good honey will do very nicely. I used light cream cheese, not out of any principal but because it was on sale, and it worked perfectly well. You don't want the stiff, bar type cream cheese, but something softer out of a tub.

This is really very easy to make. The main things to watch are to be sure to not let the cheese, egg yolk and chocolate mixture get too hot as it cooks, and to stir it carefully. Then, be sure the mixture is cool before you add the egg whites.

8 servings
1 hour prep time

Cook the Cranberries:
2 cups fresh or frozen cranberries
1/3 cup honey

Rinse the cranberries and put them in a small pot with the honey. Bring to a boil and simmer until the berries have mostly popped. Stir regularly. Set aside to cool.

Make the Mousse:
170 grams (6 ounces) white chocolate
250 grams (1/2 pound) soft cream cheese (light was fine)
2 large egg yolks
2 large egg whites
1/4 cup sugar

Chop the chocolate roughly, and put it in the top of a double boiler. Whisk together the cream cheese and the egg yolks, and add them. Put the egg whites aside in a metal bowl that can be put on top of the double boiler.

Bring the water in the double boiler to a bare simmer, and stir the mixture constantly until the chocolate is completely melted. Remove the top pot from the heat at once, and set it aside to cool.

Beat the sugar into the egg whites, then place them atop the still simmering water in the double boiler. Beat with an electric mixer until very fluffy and stiff, about 3 or 4 minutes. Set aside.

Allow about 30 minutes for the chocolate mixture to cool to room temperature. Fold it gently into the beaten egg whites. The mixture will likely be somewhat lumpy or streaky, but once they are reasonably well amalgamated, stop mixing. You want to keep it light.

Spoon about half the mousse evenly into 8 individual serving dishes. Spoon about half the cranberry sauce evenly over that. Top the cranberries with the remaining mousse divided evenly between the dishes. Put them in the refrigerator to set, and once set spoon the remaining cranberry sauce over the mousse.

Last year at this time I made Black Forest Cookies. (And reached for the same - not literally the same, no - clementine oranges for a prop, I see.)

1 comment:

TC Harris said...

wow that looks sooo yummy!!