When I asked Randal if he had any suggestions for dessert he mentioned trying to make a white chocolate mousse with a raspberry sauce. Little did he know that I had already decided on Nigella Lawson's white chocolate mousse with macerated strawberries, so I just changed the topping to the raspberry sauce I usually make and Randal was a happy man!
300 gm white chocolate
100 ml milk
2 egg whites
3 tbsp sugar
200 ml cream
1 vanilla bean, slit
400 gm strawberries, hulled and sliced
2 tbsp icing sugar
1 tbsp lemon juice
To make the mousse, melt the white chocolate with the scraped vanilla bean and milk. Set aside to cool.
Beat egg whites to soft peaks, add the sugar and beat to stiff peaks.
Beat the cream to soft peaks and fold in the egg whites, followed by the white chocolate. Spoon into serving glasses and refrigerate.
6oz fresh raspberries
1.5 tablespoons superfine sugar
Seeds from a 1/4 of a plumped vanilla bean
Combine the raspberries and sugar in a small saucepan. Cook over medium
heat, stirring occasionally to dissolve the sugar, until the berries
have given off some juices and they come to a boil. Transfer to a sieve
set over a bowl. Using a spatula rub the berries and juices through the
sieve. Top the white chocolate mousse with the raspberry sauce.