White Chocolate Mousse with Blueberry Coulis

Serves: 40 individual glasses

Ingredients

• 1litre Millac gold
• 500g white chocolate couvertures
• 200g sugar
• 100g egg white
• 3 x 24cm frozen or fresh blueberries
• 3 x 300g pack almond amaretto biscuits
• 10g lemon            

Method

• Whip Millac Gold until peak.
• Melt the white chocolate couverture to 40°C
• Whip 100g sugar with egg white until peak
• Fold the whipped egg white and whipped Millac Gold into the melted white chocolate couverture

• Pipe the white chocolate mousse into the prepared dessert glasses with the almond amaretto biscuits (approx 30g biscuit per glass)
• Let set for 30 minutes in the fridge
• Cook the fresh or frozen blueberries with 100g sugar and a squeeze of lemon juice for 4-5 minutes and let cool
• Place the blueberry coulis onto the set white chocolate mousse and serve