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Lattice, White Chocolate Mousse & Berry Stack

  • Something impressive
  • No bake
Difficulty:

Arnott's product: Lattice

Prep time: 20 min

Cooking time: 15 min

Chill time: 3 1/2 hours

Serves: 6

Ingredients

180g white chocolate, chopped
450ml thickened cream
1 tsp boiling water
1 tsp gelatine powder
3 eggs, separated
1 x 200g packet Arnott's Lattice biscuits
300g fresh or thawed frozen raspberries, or mixed berries
1/3 cup slivered almonds, toasted

Method

  • Place white chocolate and cream into a heatproof bowl, then place over a saucepan of simmering water. Stir until chocolate has melted. Set aside to cool slightly.
  • Meanwhile place 1 tbsp boiling water into a small heatproof jug or bowl, then sprinkle over the gelatin. Bring a small saucepan of water tot he boil. Place the jug or bbowl of gelatin in the water ans stir until gelatine dissolves. Let cool slightly. Stir the gelatine and egg yolk into  the white chocolate mixture, until evenly combined.  Refrigerate for about 30 minutes until thickened.
  • Place egg whites into a clean, metal bowl and whip, using electric beaters, to firm peak stage. Fold a third of the egg white  into the white chocolate mixture until well mixed, then carefully fold through remaining egg white utnil just combined. Place into the refrigerator for 3 hours or until set and ready to serve.
     
  • Place a biscuit onto an individual serving plate then top with white chocolate mousse, some berries and then sprinkle with some toasted almonds. Continue to form another two layers to form an individual dessert stack. Repeat with remaining biscuits and white chocolate mousse mixture.