This white chocolate mousse with raspberries and basil granita is an elegant dessert for special occasions. The airy white chocolate mousse meets fruity raspberry puree and a refreshing basil granita. The interplay of creamy sweetness, fresh acidity, and subtle herbal notes makes this white chocolate dessert a special end to a meal – perfect for guests, holidays, or warm summer days.
Pairs perfectly with: 2023 Weingut Karthäuserhofberg Riesling Spätlese
Kitchen Utensils
- 2 mixing bowls
- 1 heatproof bowl for the bain-marie
- 1 small saucepan
- Whisk or hand mixer
- Spatula
- Fine-mesh sieve
- Blender or immersion blender
- Shallow freezer-safe dish
- Fork
Ingredients (for 4 servings)
For the White Chocolate Mousse
- 200 g white chocolate
- 3 eggs, separated
- 200 ml cream
- 1 tsp vanilla sugar
- 1 pinch of salt
For the Raspberry Puree
- 200 g fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
For the Basil Granita
- 1 bunch fresh basil
- 200 ml apple juice
- 1 tbsp sugar
- 1 tbsp lemon juice
Preparation
Prepare the Basil Granita
The basil granita should be prepared several hours before serving.
Heat the apple juice with the sugar in a small saucepan until the sugar has completely dissolved. Remove from heat, add the basil, and let steep for about 10 minutes.
Puree the mixture finely, then strain it through a sieve. Stir in the lemon juice, pour everything into a shallow dish, and freeze for about 3-4 hours.
While freezing, loosen the granita with a fork every 30 minutes. This creates the typical fine ice crystals.
Raspberry Layer
Puree the raspberries finely together with sugar and lemon juice.
If you prefer a particularly smooth consistency, strain the puree through a sieve. Chill until serving.
White Chocolate Mousse
Slowly melt the white chocolate over a bain-marie and then let it cool slightly.
Beat the egg yolks and vanilla sugar until creamy and carefully stir them into the melted chocolate.
Whip the cream until stiff.
Also beat the egg whites with a pinch of salt until stiff.
First, carefully fold the whipped cream into the chocolate mixture, then fold in the egg whites. This creates a particularly airy white chocolate mousse.
Then let the mousse set in the refrigerator for at least four hours – preferably overnight.
Serving
Spread the raspberry puree in a circular pattern on flat dessert plates.
Form quenelles from the white chocolate mousse with two spoons or cut out the mousse with a dessert ring and place it in the center.
Finally, generously top with the loose basil granita and serve immediately.
Tip: For a particularly elegant dessert, you can garnish the white chocolate mousse with fresh raspberries, small basil leaves, or a little grated white chocolate. The basil granita can be prepared the day before and provides a refreshing contrast to the creamy mousse.
