| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 1 | Servings | |
INGREDIENTS
| 160 | g | Good White Chocolate |
| 2 | Leaves Gelatine | |
| 15 | Hot Water | |
| 150 | Double Cream | |
| 225 | g | Strawberries |
| 100 | Kirsh, approximately | |
| 1 | pn | Icing Sugar |
INSTRUCTIONS
Break chocolate into pieces and melt over a bain marie. Soak the gelatine in the warm water until dissolved. Mix this into the melted chocolate and mix in well. Add the semi-whipped double cream and stir in well. Pour into the terrine mould lined with cling film and allow to set in the fridge for 2 / 3 hours. Marinade the strawberries (sliced thinly) in the Kirsch with the icing sugar. 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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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 344.3mg
Carbohydrates: 17.3g
Fiber: 4.5g
Sugar: 11g
Protein: 1.5g