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Blueberry & white chocolate cheesecake mousse
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150g Milky Bar white chocolate, broken into small pieces
2 British Blacktail Medium Free Range Egg whites
60g caster sugar
100g soft cheese
100g crème fraîche
4-6 ginger nut biscuits
1. Gently melt the white chocolate in a bowl over a pan of barely simmering water. When fully melted, take off the heat and leave to stand whilst you prepare the rest of the ingredients.
2. Whisk the egg whites until voluminous, fluffy and just holding their shape. Whisk in the sugar, starting gradually and slowly increasing the amounts until it has all been incorporated and the whites are glossy and stiff.
3. Thoroughly beat together the soft cheese and crème fraîche in a large bowl. Add the melted white chocolate and gently stir together until fully incorporated. Spoon one-third of the whisked egg whites into the mixture and beat in. Carefully fold in the remaining two-thirds, then pour into a bowl and place in the fridge to cool completely.
4. When ready to eat, spoon the mousse into bowls, crumble a ginger biscuit over each portion, then top with the blueberries.
Typical values per serving:
This recipe was first published in August 2020.
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