Swiss and white chocolate mousse verrine: winning recipe n ° 53

Published on 10/15/2024 17:16
Swiss and white chocolate mousse verrine: winning recipe n ° 53

An original dessert that combines the delicacy of white chocolate, the lightness of petit-suisse, the subtlety of Tonka bean and the acidity of raspberry coulis.

Practical information
  • Dessert
  • No
  • Easy
  • 6
  • 6
  • No
  • 00:30
  • 00:00
  • Not specified
  • Not specified

ingredients

For the foam it is necessary:
3 eggs
- 6 small Swiss
- 50g of sugar
- 150g of white chocolate
- 1 pinch of salt and 1/2 Tonka bean.

For raspberry coulis:
400g raspberries fresh or thawed
- 1 tablespoon of agave syrup

tips

To properly garnish the verrines, use a plastic disposable pastry bag.

Print the recipe
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