White Chocolate Mousse

NGREDIENTS

Brownie:

125 g chocolate

50 g unsalted butter

2 eggs

50 g sugar

100 g flour

Pure cocoa powder

50 g shelled walnuts

Tomato compote:

Approximately 300 g pink tomatoes

200 g sugar

150 g raspberries

1/4 lemon and dried rosemary

4 gelatine leaves

White chocolate mousse:

500 ml whipping cream

200 g white chocolate

1 tablespoon vanilla extract

6 gelatine leaves

PREPARATION

-For the brownie, melt the chocolate and butter in a bain-marie.

Meanwhile, beat the eggs and sugar together by hand in a bowl. Add the flour, a tablespoon of cocoa powder and, finally, the melted chocolate with the butter and chopped walnuts. Finish mixing.

-Line the base of a baking tin with baking paper and pour the brownie mixture on top. Bake for about 20 minutes at 180ºC.

-For the mousse, soak the gelatine leaves in cold water.

-Heat the cream on the hob until it begins to boil. Turn off the heat, remove from the hob and add the gelatine leaves, hydrated and drained, and the white chocolate. Mix well and add the tablespoon of vanilla extract.

-Pour over the brownie and leave to cool in the fridge until the mousse has set.

-For the compote, place the chopped tomato and sugar in a saucepan. Bring to the boil and simmer for about 15 minutes over a medium heat.

-Soak the 4 sheets of gelatine in cold water.

-When the compote has lost some of its liquid, remove from the heat and add the drained gelatine sheets. Now add the raspberries, a little lemon juice and a teaspoon of dried rosemary. Mix well and pour over the cold white chocolate mousse. Leave to chill for at least 4 hours.

Translated with DeepL.com (free version)