White chocolate and raspberry mousse

Equipment

• 1 heatproof bowl
• 1 electric mixer
• 1 metal spoon
• 1 serving glasses

Instructions

1. Break the chocolate into pieces and place in a heatproof bowl over simmering water. Don’t let the water touch the bottom of the bowl. Stir until the chocolate is smooth and set aside.
2. Beat the egg whites with an electric mixer in a clean, dry bowl until they form firm peaks.
3. Beat in half of the sugar until it dissolves and then beat in the rest until the mixture is thick and glossy.
4. Add cream and beat until the mixture thickens.
5. Fold in the chocolate with a metal spoon until just combined.
6. Reserve 16 raspberries for a garnish and divide half the remaining fruit between the serving glasses. Top with mousse and repeat.
7. Finish with reserved berries for garnish.
8. Place in the freezer for 20 mins to set and serve immediately.