Dessert is a white chocolate mousse – melt 175g white chocolate in a bain-marie. Add 90ml milk, stir and set aside. Whip up two egg whites and 1tblsp lemon juice until stiff, and fold into the chocolate. Whip 225ml cream also until stiff and fold that into the whole mixture too. I filled half my little glass dishes with the mousse, then put on a thin layer of mashed raspberries, and then filled the glasses up. Put in the fridge for at least 2 hours. Put some dark chocolate flakes on top, and a whole raspberry to decorate.
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