Neil Perry's white chocolate mousse with cherry compote. Photo: William Meppem
- 250g Valrhona white chocolate
- chopped 1 vanilla bean, split and seeds scraped
- 4 eggs, separated
- 1 1/2 cups cream
- 2 cups pitted cherries
- 2 tbsp kirsch
- 2 tbsp caster sugar
Melt the chocolate in a double boiler (or in a heatproof bowl over a saucepan of simmering water). Place the vanilla seeds and the egg yolks in a bowl and beat well together. With a whisk or an electric beater, whip the cream. In separate bowl, beat the egg whites to firm peaks
Remove the chocolate from the heat and allow it to cool slightly. Add the yolk mixture and whisk to incorporate. Fold in the egg whites gently in 2 batches, then fold in the cream. Carefully spoon the mousse into 6 pretty glasses. Refrigerate until firm.
For the compote, place all the ingredients in a small pot over low-medium heat and simmer gently until the cherries soften and release their juice. Place the compote in the fridge to chill. To serve, top each mousse with a spoonful of cherry compote and juice.
Tip: Blackberries, strawberries or any stone fruit would make a great compote for the mousse. You could also use fresh mango - no need to cook it, just dice the flesh and sprinkle on top.
- Main Ingredients - Cream/Milk
- Course - Dessert
- Occasion - Christmas, Dinner Party