White Chocolate Mousse with Blueberry Compote
with lime & mascarpone- Melk (inclusief lactose)
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Gluten
- Walnoten
- Macadamianoten
- Paranoten
- Hazelnoten
- Amandelnoten
- Pistachenoten
- Rogge
- Cashewnoten
- Pecannoten
- Haver
- Gerst
- Noten
- Tarwe
- Spelt
- Pinda's
- May contain traces of allergens
- Soja
- Ei
Build your perfect festive feast with our special Christmas selection! This delicious dessert is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Ingredients
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
50 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
25 g
White chocolate chips
(Contains: Melk (inclusief lactose), Soja May be present: Sesamzaad, Gluten, Walnoten, Macadamianoten, Paranoten, Hazelnoten, Amandelnoten, Pistachenoten, Rogge, Cashewnoten, Pecannoten, Haver, Gerst, Noten, Tarwe, Spelt, Pinda's)
¼ piece
Lime
35 g
Blueberries
15 g
Kruidnoten
(Contains: Gluten, Melk (inclusief lactose), Tarwe May be present: Gluten, Noten, Pinda's, Sesamzaad, Soja, Ei)
Not included in your delivery
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Water for the sauce
Nutrition Values
Utensils
Cooking Steps
- Weigh the kruidnoten and the chocolate chips.
- Finely chop the kruidnoten. Measure the cream.
- Boil a shallow layer of water in a saucepan and place a heatproof bowl on top, ensuring it does not touch the water.
- Transfer the chocolate chips to the bowl and allow to melt, stirring regularly.
- Zest and juice the lime.
- In a large bowl, combine the mascarpone with the melted chocolate and (per person) 0.5 tsp lime juice and 0.25 tsp lime zest.
- Use a whisk or handheld mixer to gradually incorporate the cream and beat for 3 - 6 minutes into a smooth, firm mousse.
- Taste and then add more lime juice or zest if preferred.
- Transfer the kruidnoten to glasses and then top with the mousse. Cool in the fridge for at least an hour.
- In a saucepan, combine the honey with the water for sauce and two thirds of the blueberries.
- Simmer for 3 minutes over medium heat, then mash with a fork.
- Simmer for another 3 minutes, then allow to cool completely.
- Top the mousse with the blueberry compote and the rest of the blueberries.
- Finish with some lime zest as preferred.
