White chocolate and saffron mousse
Ingredients
- Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes.
- In a separate bowl, melt the chocolate over the double boiler together with 15ml (1 tbsp) of the cream. Pour in the melted butter and add the thickened yolk mixture.
- In another bowl, whisk the remaining cream until it forms stiff peaks. Gently fold the chocolate mixture into the cream. Add the saffron and pour into individual glasses or ramekins. Refrigerate for at least 4 hours, but preferably overnight.
- Serve with finger biscuits or spicy, nutty biscuits.
Instructions
1
Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes.
2
In a separate bowl, melt the chocolate over the double boiler together with 15ml (1 tbsp) of the cream. Pour in the melted butter and add the thickened yolk mixture.
3
In another bowl, whisk the remaining cream until it forms stiff peaks. Gently fold the chocolate mixture into the cream. Add the saffron and pour into individual glasses or ramekins. Refrigerate for at least 4 hours, but preferably overnight.
4
Serve with finger biscuits or spicy, nutty biscuits.
