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White chocolate mousse with cucumber granita
30 m active | 5 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 600
  • Fat about 39g
  • Carbohydrates about 56g
  • Protein about 5g
This is needed
This is needed for 4 people
Cucumber granita
  • 1 dl water
  • 100 g sugar
  • 3 sprigs peppermint, leaves torn off
  • 0.5 cucumber (approx. 250 g), cut into pieces
Mousse
  • 3 dl full cream
  • 150 g white chocolate, finely chopped
To serve
  • 30 g meringue nests, crumbled
Tools
  • 4 glasses, each approx. 150 ml
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And that's how it's done
And that's how it's done
Cucumber granita
Bring the water and sugar to the boil in a small pan, reduce the heat and simmer for approx. 2 mins. Pour the syrup into a stainless steel bowl, allow to cool slightly. Puree the cucumber with the peppermint, pass through a sieve into the syrup. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.
Mousse
Heat the cream in a pan; do not boil. Remove the pan from the heat, add the chocolate and stir until melted, leave to cool. Cover and chill in the fridge for approx. 5 hrs.
To serve
Using the whisk on a hand mixer, beat the chocolate cream until stiff. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter). Place the meringues in the glasses, pipe the mousse on top. Serve the granita on top of the mousse, serve immediately.