White Chocolate Mousse

Method

1. Break the white chocolate into a heatproof bowl
2. Measure out the double cream and add 6 tbsp to the chocolate
3. Melt over a pan of gently simmering water, making sure the water doesn’t touch the bowl
4. Add 2 egg yolks, reserving the whites, and use an electric whisk to beat for 1 minute
5. Remove from the heat, whisk in the vanilla extract and leave to cool
6. Clean the beaters and whisk the egg whites into stiff peaks, then whisk in the icing sugar, 1 tbsp at a time
7. Whisk the remaining cream into soft peaks and, using a large metal spoon, fold the cream into the cooled white chocolate, followed by the egg whites
8. Divide between serving glasses and chill for 2 hours until set
9. To serve, top the mousses with the frozen raspberries, just thawed, and the pistachios, if you like

Ingredients

• 2 x 100g bars Co-op Fairtrade white chocolate
• 300ml Co-op double cream
• 2 Co-op British egg
• ½ tsp vanilla extract
• 2 tbsp icing sugar
• 175g frozen raspberries
• 1 tbsp finely chopped pistachios