MAISON DE KENNEDY

Raspberry & White Chocolate Entremet

🤍🤍🤍🤍🤍 (0/5) Tested by Cass — 40 min (plus 4+ hrs chilling) · Serves 6

Ingredients

• Biscuit Base
• 100 g Digestive Biscuits — crushed
• 40 g Butter — melted
• White Chocolate Mousse
• 200 g White Chocolate
• 1 cup Heavy Cream
• 1 t Vanilla
• Raspberry Layer
• 1 cup Raspberries
• 2 T Sugar
• 1 T Lemon Juice
• 1 t Gelatin — optional

Method

1. Make base: Mix biscuits with butter. Press into springform pan.
2. Melt chocolate: Gently, microwave or double boiler. Cool slightly.
3. Whip cream: To soft peaks with vanilla.
4. Combine: Fold melted chocolate into whipped cream.
5. Layer: Pour mousse over base. Chill 1 hour.
6. Cook raspberries: Simmer with sugar and lemon 5–7 minutes. Cool.
7. Optional gelatin: Bloom in 1 tbsp cold water, stir into warm raspberry.
8. Top: Spread raspberry layer over set mousse.
9. Final chill: 4 hours or overnight.

Notes

• Gelatin: Optional in raspberry layer but helps clean slicing.
• Serving: Let sit at room temp 10 mins before serving.
• Garnish: Fresh raspberries or white chocolate shavings.

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