White chocolate mousse with cucumber granita

White chocolate mousse with cucumber granita

Total: 5 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 600 kcal
, Fat: 39 g
, Carbohydrate: 56 g
, Protein: 5 g


4 people


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

Cucumber granita

1 dl water
100 g sugar
½ cucumber (approx. 250 g), cut into pieces
3 sprigs peppermint, leaves torn off


3 dl full cream
150 g white chocolate, finely chopped

To serve

30 g meringue nests, crumbled
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4 glasses, each approx. 150 ml

How it's done

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Cucumber granita

Bring the water and sugar to the boil in a small pan, reduce the heat and simmer for approx. 2 mins. Pour the syrup into a stainless steel bowl, allow to cool slightly. Puree the cucumber with the peppermint, pass through a sieve into the syrup. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.


Heat the cream in a pan; do not boil. Remove the pan from the heat, add the chocolate and stir until melted, leave to cool. Cover and chill in the fridge for approx. 5 hrs.

To serve

Using the whisk on a hand mixer, beat the chocolate cream until stiff. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter). Place the meringues in the glasses, pipe the mousse on top. Serve the granita on top of the mousse, serve immediately.

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