November is a time of warm blankets, hot tea and bright berries that remind you of summer. Cranberries or lingonberries with their sourness and aroma of pine needles turn a simple dessert into a festive delicacy. And you don’t need to stand at the stove for several hours or turn on the oven. It’s enough to spend 25 minutes of your time and an airy, velvety mousse with white chocolate and berries will appear on the table, which the whole family will be delighted with.
You will need:
300 g fresh or frozen cranberries or lingonberries
100 g sugar
200 g white chocolate
400 ml cream 33–36%
1 tsp. vanilla extract
10 g gelatin
50 ml cold water
How to cook:
- Pour gelatin into water and leave to swell for 10–15 minutes.
- Sort the berries and rinse. In a small saucepan, combine with sugar and simmer over low heat for 5-7 minutes until the juices release. Cool.
- Break white chocolate into pieces and melt in a water bath. Cool until warm.
- Whip the cream with vanilla until soft peaks form.
- Gently heat the gelatin, without boiling, until completely dissolved. Pour it in a thin stream into the warm chocolate and stir quickly.
- Gently fold the chocolate mixture into the cream, stir with a spatula from bottom to top.
- Add half the berries and stir in gently.
- Pour the mousse into glasses or bowls.
- Place in the refrigerator for 4–5 hours.
- Before serving, top with remaining berries.
Bon appetit!
