Raspberry And White Chocolate Mousse - cooking recipe

Ingredients

10.5 oz frozen raspberries
1/4 cup powdered sugar
2 tsp powdered gelatin
1 1/4 cups heavy cream, whipped + extra to serve
3.5 oz white chocolate, melted
2 None egg whites
None None blueberries, to decorate

Preparation

Combine raspberries and powdered sugar and mash with a fork. Set aside. Meanwhile, bloom gelatin in 2 tbsp cold water. Mix bloomed gelatin with macerated raspberries and gently heat until gelatin dissolves. Fold in whipped cream and white chocolate. Whip egg whites to soft peaks then fold in.
Distribute mixture between 6 - 7 oz serving glasses, cover and chill overnight, until firm. Serve with whipped cream and blueberries.