White Chocolate and Raspberry Mousse with thermomix

Preparation of White Chocolate and Raspberry Mousse with thermomix

Raspberry sauce:

1. Place the raspberries, sugar, water and lemon juice in the Thermomix glass. Program 8 min/100°C/speed 2.
2. Blend the mixture for 20 sec/speed 5-10 progressive.
3. Pass the mixture through a fine mesh strainer to remove the seeds and return the liquid to the glass.
4. Mix the cornstarch with the cold water in a small bowl. Add it to the glass and program 3 min/100°C/speed 3 until the mixture thickens.
5. Transfer the sauce to a separate container and let cool completely. Refrigerate until use.

White chocolate mousse:

1. Place the chopped white chocolate and 60 ml (¼ cup) heavy cream into the clean glass. Melt by programming 4 min/50°C/speed 2. Let cool completely and set aside.
2. Insert the butterfly into the glass. Add the remaining 12 ounces of heavy cream, the icing sugar and vanilla extract. Beat at speed 3.5 until firm peaks (approximately 2-3 minutes, being careful to avoid overbeating).
3. Incorporate the white chocolate mixture into the whipped cream, little by little and with enveloping movements, using a spatula. Place in a container, cover with plastic wrap and refrigerate for at least 2 hours.

Mounting:

1. Using a pastry bag or spoon, pipe a layer of mousse into the bottom of each dessert glass.
2. Add a layer of raspberry sauce and, if desired, a layer of fresh raspberries.
3. Repeat the layers (mousse, sauce, raspberries, mousse) until the glasses are complete.
4. Garnish with fresh raspberries and mint leaves.