Raspberry Mousse - SK Khazana

Ingredients list for Raspberry Mousse - SK Khazana

• 3 tablespoons Raspberry jam
• 2 + to garnish Fresh raspberries
• 2 tablespoons Raspberry crush
• 4 Eggs
• 1/4 cup Sugar
• 1 tablespoon Lemon juice
• 8 Tart shells half baked
• 1/4 cup White chocolate chopped
• 1/4 cup Fresh cream
• 1 cup Whipped cream
• to garnish Fresh mint sprigs

Method

1. Preheat oven to 180º C.
2. Whisk eggs in a double boiler till light. Add sugar and beat till it melts. Add lemon juice and beat till fluffy. Add 2 tablespoons raspberry jam and beat well.
3. Partly fill tart shells with this mixture and place them on a baking tray.
4. Place the tray in the preheated oven and bake for 10-15 minutes. Remove from oven and set aside to cool.
5. Mix together chocolate and fresh cream in a bowl. Add remaining raspberry jam and mix well.
6. Crush the fresh raspberries, add to the chocolate mixture and mix well. Add whipped cream and fold in well. Add raspberry crush and mix well. Keep the bowl in the refrigerator to chill.
7. Fill the mousse into a piping bag fitted with a star nozzle, pipe the mousse into each baked tart shell, garnish each shell with a fresh raspberry and a mint sprig and serve immediately.