for 4 portions

Melt the chocolate.

150 g

white chocolate, finely chopped

Prepare the mousse

2 dl	full cream
1	vanilla pod, cut open lengthwise; only use the scraped-out seeds

Fruit compote

2	nectarines, cut into cubes
100 g	raspberries
1 tbsp	sugar
1 tbsp	lemon liqueur (e.g. limoncello) or lemon juice

How it's done

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.

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