Lime and Coconut White Chocolate Mousse
Brought to you by Fisher & Paykel
A decadent-yet-light dessert, try this 'wow-factor' sweet treat to cap off your next dinner party.
Serves: 8–9
INGREDIENTS
400 grams white chocolate, chopped into chunks
300ml coconut cream
juice of 1 ripe lime
150ml cream
finely grated zest of 4 limes
To garnish
3 tablespoons freeze-dried raspberries
1 cup fresh raspberries
3 tablespoons toasted coconut shavings
freshly grated zest of 1 lime
METHOD
Put chocolate and coconut cream in the top of a double boiler, or in a large glass bowl over a pot of boiling water, taking care the bowl doesn’t touch the water.
As the chocolate starts to melt, stir in the zest and juice. Keep whisking until the chocolate is melted and the mixture is smooth. Leave to cool to room temperature.
Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into serving bowls or glasses and refrigerate at least 6 hours, or overnight.
Serve topped with crumbled freeze-dried raspberries, fresh raspberries, extra zested lime and coconut shavings.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!