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| Serves 6 persons |
This is what you need:
Mousse:
275 g White chocolate (finely chopped)
2 egg yolks
1 whole egg
Juice of half a lime
4 dl whipping cream 38%
Crumble:
100 g Cashewnuts
60 g Honey
1-2 tsp Curry Powder Cp44
A bit of salt flakes (Maldon type)
300 g raspberry
Fresh Cilantro
This is what you do:
Melt the white chocolate over a water bath. Whip the eggs and lime juice together.
Mix the white chocolate and eggs.
Whip the cream to medium peaks. Mix a bit cream into the chocolate base. Then mix in the rest of the cream gently.
Let it sit in the frigde for a minimum of 4 hours.
Crumble.
Heat the honey in a pot. Add the cashewnuts and half of the curry powder. Let it simmer a bit and pour them and a plate covered with baking paper. Let it cool and chop them finely in a blender.
Add more curry powder and some salt flakes to taste.
Serve as on the picture with fresh raspberry and cilantro.
