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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!