White Chocolate Mousse with Summer Fruits

Ingredients:
8oz white chocolate
300ml double cream
500g mixed summer berries (raspberries, blackberries, strawberries)
2oz caster sugar
1/2 glass (125ml) red wine
Mint leaves to garnish.

Method: If using strawberries chop to roughly the same size as the other fruits; reserve 100g of fruit for later then place in a saucepan with the sugar and red wine. Bring to the boil to dissolve the sugar and then reduce to a simmer for five minutes. Put aside to cool, then stir in the remaining fruit. Place the chocolate in a bowl over a pan of simmering but not boiling water and stir until melted. While the chocolate melts, bring 150ml of the cream to the boil, then remove from the heat for 1 min. Pour the hot cream into the melted chocolate stirring constantly until thoroughly mixed, then remove from the heat and leave to cool to room temperature. Place the remaining 150ml of cream into a bowl and whisk until the cream forms soft peaks when the whisk is drawn through it. Slowly add the room temperature chocolate/cream mix from before, folding in not stirring using a flat spatula. It is important that the chocolate mix is not too hot at this stage. Once combined, pour carefully into your chosen serving vessel leaving a small gap at the top - at Newclose we use cocktail glasses but any container will do - and cover each individual dish with cling film to prevent a skin forming. Refrigerate both the mousses and the fruit mix separately. To serve, remove from the fridge. Spoon the fruit mix gently over the top of the mousses and decorate with the mint leaves. Serves 4.

Recipe courtesy of Newclose Cricket Club.