| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert, Here’s one , Earlier2 | 1 | servings | |
INGREDIENTS
| 160 | g | Good White Chocolate |
| 2 | Leaves Gelatine | |
| 15 | ml | Hot Water |
| 150 | ml | Double Cream |
| 225 | g | Strawberries |
| 100 | ml | Kirsh; (approximately) |
| 1 | pn | Icing Sugar |
INSTRUCTIONS
1. Break chocolate into pieces and melt over a bain marie. 2. Soak the gelatine in the warm water until dissolved. 3. Mix this into the melted chocolate and mix in well. 4. Add the semi-whipped double cream and stir in well. 5. Pour into the terrine mould lined with cling film and allow to set in the fridge for 2 / 3 hours. 6. Marinade the strawberries (sliced thinly) in the Kirsch with the icing sugar. 7. Serve a slice of the chocolate mousse on a bed of the strawberries Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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