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A kiss for mother

White chocolate mousse with berries, jelly glaze, and a crunchy crumble finish.

Berry Chocolate Dairy

A kiss for mother

Debic's Culinary Team

Debic

Ingredients

White chocolate mousse

500 ml Debic Tiramisù

150 g white chocolate

Jelly

200 g clear coating jelly

100 ml beetroot juice

100 g raspberry purée

Garnish

30 raspberries

50 ml red berry coulis

50 g red crumble

flower petals

Debic products used

Tiramisù 1L

Preparation

White chocolate mousse

Heat 50 ml Tiramisù and dissolve the white chocolate in it.

Cool to room temperature.

Whip the rest of the Tiramisù until it is airy and add the white chocolate mixture.

Transfer to a piping bag and fill the moulds with the mousse.

Leave to set in the refrigerator and then freeze thoroughly to be able to turn them out.

Jelly

Heat the clear coating jelly together with the beetroot juice and the raspberry purée and cover the frozen kisses.

Leave to thaw in the refrigerator.

Assembly

Place the kisses on the plates and finish the dish with the crumble, coulis and raspberries.

Berry Chocolate Dairy

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