FERMER
FERMER
Crush the raspberries roughly, add the granulated sugar, then place in the bottom of the pot and set aside in the freezer.
Make a ganache by bringing the combined cream and milk to the boil, then incorporate the chocolate and mix until the texture is smooth.
Whisk the 225g egg whites with the 37 g sugar until firm. Incorporate the meringue into the ganache while it is still warm. Immediately use a star nozzle to pipe the mixture over the previously frozen coulis.
This chocolate mousse can be garnished with any fruit or topping of your choosing.
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