Perfect For Entertaining
This is inspired by new my favourite new sleb chef, Lorraine Pascal. You can use the recipe from her book "Baking Made Easy" which involves a mango puree and passion-fruit, but I am going to make mine using what I happen to have in fridge right now, which happens to be a lot of left-over white and milk chocolate mousse and lady-fingers from my tiramisu this weekend!
Let's get started!
Oil a straight-edged coffee cup and line with cling-film making sure it is hanging over the edges making it easier to take it out of the cup later.
Half fill the cup with white chocolate mousse .
Top with white chocolate mousse.
Freeze for one hour
Take mousse out of freezer and allow the cling-flim to help you tug the mousse out.
Whip a bit of leftover double cream and use it as a little glue to place the lady fingers around the mousse
Put some raspberries in the top of the mousse and tie with a pretty ribbon...(do NoT eat the ribbon!)
- store-bought lady fingers. 1 packet approx 200 g
- home-made easy white chocolate mousse, 250 ml
- home-made easy milk chocolate mousse, 250 ml
- raspberries, 1 punnet
- mint, fine chopped for decoration