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
