Raspberries chocolate mousse with rum and raisins ice cream
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GINO D'ACAMPO RECIPES - Carte D'Or Rum & Raisin ice cream
Raspberries chocolate mousse with rum and raisins ice cream
Serves: 6
Ingredients:
- 200g of good quality dark chocolate, chopped
- 6 large scoops of Carte D'Or Rum & Raisin ice cream
- 3 tablespoons of pistachio nuts, crushed
- 4 medium size eggs
- 1 un-waxed orange
- 200g raspberries
Preparation:
1. Melt the chocolate in a heatproof bowl over a
pan of simmering water, ensuring that the base of the bowl does not
touch the water.
2. Set aside to cool but not to harden.
3. In the meantime, separate the egg yolk from the
whites and place in 2 dry, clean bowls.
4. Whisk the egg whites until stiff.
5. Beat the egg yolks together with the juice and
zest of the ½ orange for 2 minutes.
6. With a metal spoon, gently fold the melted
chocolate in the egg yolks mixture a little at the time.
7. Lastly, fold in the egg whites with the nuts
mixing all the ingredients together.
8. Divide the raspberries between 6 medium size
cappuccino cups.
9. Pour the chocolate mixture over the raspberries
and cover with cling film. Leave to rest in the fridge for 3 hours
until set.
10. Just before serving, remove the cling film and
place a scoop of Carte D'Or Rum & Raisin ice cream on top.
11. Decorate with more orange zest sprinkled on
top of the ice cream.
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