Esta mousse de chocolate branco e lima é a sobremesa perfeita para quem procura um final de refeição elegante, leve e cheio de contrastes. A doçura do chocolate branco é perfeitamente cortada pela acidez vibrante da lima, enquanto a textura aerada e cremosa derrete na boca. Com uma surpresa de framboesa no fundo, cada colherada é uma pequena celebração.

Ingredientes

  • 100gr Chocolate branco
  • 300ml Natas
  • 3 Ovos (claras)
  • Raspa de 1 lima
  • 50gr Açucar
  • 100gr Framboesas
  • Hortelã

Preparação

  1. Num recipiente coloque o chocolate em pedaços pequenos.
  2. Coloque 150ml de natas ao lume até ferver, adicione ao chocolate e mexa muito bem até obter uma mistura homogénea, reserve.
  3. Numa taça coloque os restantes 150ml de natas, raspa de lima e bata muito bem até conseguir picos suaves, incorpore no chocolate derretido, reserve.
  4. Entretanto, bata as claras em castelo e vá adicionando o açúcar aos poucos até conseguir um aspeto brilhante e suave, incorpore com muito cuidado na mistura de chocolate.
  5. No fundo de um copo bonito, coloque 4 framboesas com hortelã picada, esmague levemente com as costas de uma colher, acrescente a mousse sobre as framboesas, decore com mais framboesas, polvilhe com raspas de chocolate branco, raspa de lima e reserve no frigorífico durante algumas horas.

For an airy, zesty dessert that is sure to impress, here is the English translation.

White Chocolate and Lime Mousse

This dessert is a masterful balancing act of flavours and textures. It pairs the sweet, creamy richness of white chocolate with the sharp, zesty perfume of fresh lime, creating a mousse that is both indulgent and incredibly refreshing. Unlike denser puddings, this is a true mousse, relying on a light-as-air combination of whipped cream and glossy beaten egg whites to achieve its ethereal, cloud-like consistency.

It’s an elegant dessert that’s perfect for a dinner party, as it can be prepared in advance and served in individual glasses for a sophisticated presentation. The base of fresh, crushed raspberries and mint adds a wonderful burst of colour and a tart, fruity surprise that cuts through the creaminess of the mousse beautifully.

The recipe is a wonderful lesson in technique, from creating a smooth white chocolate ganache to the gentle art of folding in the whipped elements to maintain as much air as possible. The result is a dessert that feels incredibly light but delivers a huge impact of flavour.

Ingredients

  • 100g white chocolate
  • 300ml double cream
  • 3 egg whites
  • Zest of 1 lime
  • 50g caster sugar
  • 100g raspberries
  • Fresh mint

Method

  1. In a heatproof bowl, place the white chocolate, broken into small pieces.
  2. Pour 150ml of the double cream into a small saucepan and heat until it just begins to boil. Pour the hot cream over the chocolate and stir very well until you have a smooth, homogenous mixture. Set aside to cool slightly.
  3. In a separate bowl, add the remaining 150ml of double cream and the lime zest. Whisk very well until you achieve soft peaks, then gently fold this into the cooled, melted chocolate mixture. Set aside.
  4. Meanwhile, beat the egg whites until they form soft peaks, then gradually add the sugar, a little at a time, until you have a smooth and glossy meringue. Very carefully, fold this into the chocolate mixture.
  5. To assemble, place 4 raspberries and some chopped mint in the bottom of a beautiful glass. Lightly crush them with the back of a spoon. Spoon the mousse over the raspberries. Decorate with more raspberries, a sprinkle of white chocolate shavings, and some lime zest. Chill in the fridge for a few hours before serving.

Tips:

  • The key to a light and airy mousse is the folding technique. Use a large metal spoon or spatula to cut through the mixture and gently turn it over, incorporating the whipped cream and egg whites without knocking out the air.
  • White chocolate can be temperamental. Letting it cool slightly after melting it with the cream ensures it won’t “seize” or curdle when you add the other ingredients.
  • This mousse needs a few hours in the fridge to set properly and for the flavours to meld. Making it in the morning for an evening dinner party is ideal.
  • For an extra touch, you can serve the mousse with some thin, crisp biscuits, like shortbread or langues de chat, for dipping.