White chocolate mousse and cream cheese frais with butter crisp biscuits, strawberry and rhubarb coulis
Ingredients
For the coulis:
- 300 g Ardo Strawberries
- 300 g Ardo Rhubarb
- 200 g granulated sugar
- 5 ml strawberry liqueur
- 200 ml water
For the mousse:
- 400 g white chocolate
- 1 l cream
- 500 g cream cheese
- 1 vanilla pod
- 3 gelatine leaves
Serve with:
- 10 fresh strawberries
- 1 stalk fresh rhubarb
- Butter crisp biscuits
Allergens
Preparation
- Bring the Ardo strawberries and rhubarb to the boil with the liqueur, sugar and 200 ml water. Mix, sieve and allow to cool.
- Briefly soak the gelatine leaves.
- Bring 100 ml cream and the vanilla pod to a boil, add the soaked gelatine and fold in the cream cheese.
- Melt the white chocolate, then add it to the mix.
- Beat the rest of the cream until it begins to thicken and mix it into the cream cheese mixture. Then pour into a baking tray and leave to set in the fridge.
- Cut out shapes from the set mousse and serve in a bowl. Garnish with the butter crisp biscuits, fresh strawberries and some crunchy rhubarb pieces.
- Pour some of the coulis around the mousse.