White chocolate mousse w/apricot puree

Ingredients for White chocolate mousse w/apricot puree

Instructions for White chocolate mousse w/apricot puree

To prepare the White chocolate mousse w/apricot puree recipe, please follow these instructions:

White chocolate mousse:
The chocolate is melted. (Not more than 50 ° c) The eggs are beaten. Melt the gelatine. (The gelatine has been soaked with water and rum for 24 hours.) Eggs whipped over a water bath, so they're airy. Then whipped the gelatine with the eggs, which are then whipped together with the melted chocolate. Piskefløden (whipped cream) turned over with chocolate. Must be min. 1 hour in the refrigerator. Form mousse as eggs through the wizard. a wet tablespoon, and garnish with fresh fruit, possibly. starfruit and mango and apricot puree.

Apricot puree:
The apricots must have been out (of the keel) a day. Then cooked together with the sugar until they are really good tender. Next, they passed through a sieve. Season with vanillen and Citron.