WHITE CHOCOLATE MOUSSE WITH PROSECCO FRUIT TERRINE
METHOD – FRUIT TERRINE
Arrange all the fruit into small glass terrine mould. Soak the gelatine in half cup of Prosecco. Bring the rest of Prosecco to boil with sugar, add the gelatine and the lemon juice, pour over fruit into mould and refrigerate overnight.
METHOD- CHOCOLATE MOUSSE
Chop the white chocolate and set it to the side in a large bowl.
In a separate bowl add egg yolks and sugar and whisk until pale.
Heat 1/3 of the cream in pot until simmer then add white chocolate. Whisk until smooth then take off the heat. Add the egg yolk and sugar mixture.
In a separate bowl whisk the rest of the cream until stiff, fold cream through chocolate mixture. Spoon mixture into 3 to 4 serving glasses or small ramekins , allow to set in cool room for 2 hours.