Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Melt the chocolate.
Prepare the mousse
Fruit compote
How it's done
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Melt the chocolate.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove from the heat, allow the chocolate to melt, stir until smooth. Remove.
Prepare the mousse
Whip the cream with the vanilla seeds until just stiff, carefully fold into the chocolate, fill the dishes, cover and allow to set in the fridge for approx. 2 hours.
Fruit compote
Mix the nectarines, raspberries, sugar and lemon liqueur, cover and leave to steep for approx. 10 mins. Distribute the fruit compote on the mousse.
| Prepare: | Prepare the mousse and nectarines approx. 1 day in advance. Fill the glasses with the mousse, store separately and covered in the fridge. |
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