White Chocolate Mousse with Cranberry Sauce

Prep time: 1 hr | Serves: 4

Ingredients:

For the White Chocolate Mousse

• 150g white chocolate, chopped

• 200g double cream

• 2 egg whites (60g)

• 20g caster sugar

• 1g sea salt

For the Cranberry Sauce

• 150g fresh or frozen cranberries

• 60g caster sugar

• 50g orange juice

• Zest of ½ orange (2g)

Method:

1. Melt the white chocolate gently over a bain-marie or in short bursts in the microwave. Set aside to cool slightly.

2. Whip the double cream to soft peaks, then gently fold in the melted white chocolate and sea salt until smooth.

3. In a clean bowl, whisk the egg whites until soft peaks form, then gradually add the sugar and continue whisking until glossy.

4. Fold the egg whites gently into the white chocolate mixture to keep it light and airy. Spoon into jars or glasses and chill for at least 2 hours.

5. For the cranberry sauce, place the cranberries, sugar, orange juice and zest into a saucepan. Simmer for 8–10 minutes until the berries burst and the sauce thickens. Cool completely.

6. Spoon the cranberry sauce over the chilled mousse just before serving, or layer it through for a ripple effect.

7. Taste and adjust if needed — a little extra sugar or orange juice to balance the sharpness of the cranberries.

Storage:

Once assembled, store in an airtight container or jar in the refrigerator for up to 3 days. Keep the cranberry sauce separate if you want clean layers.