Melanie Jenkins
Ingredients
White chocolate mousse
Berry compote
Method
1.Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
2.Leave to melt, stirring occasionally. Once melted, carefully lift the bowl out of the saucepan and set aside to cool.
3.Beat the eggs and sugar together with a hand-held electric mixer until thick and pale and the sugar has dissolved.
4.Fold through the cooled melted white chocolate until well combined.
5.Whisk the cream in a separate bowl until slightly thick and soft peaks form. Fold gently into the mousse until smooth and evenly combined.
6.Carefully spoon the mousse into four serving glasses, cover with plastic wrap and refrigerate for 1-2 hours.
7.Place the berries, sugar and lemon juice into a small saucepan and slowly bring to the boil, stirring occasionally.
8.Simmer gently for 5-10 minutes then remove from the heat and cool.
9.Serve white chocolate mousse with a large spoonful of berry compote on top.
