Chef Tonje Torvanger is deputy director of Statholderens Mat & Vinkjeller and captain of the Norwegian national chef team. Here is its variation of a fresh and gourmet raspberry mousse.
Raspberry mousse with yogurt
- 300g frozen raspberries
- 75g sugar
- 3 tablespoons fresh lemon juice
- 4 ½ pl gelatin
- 3 dl whipped cream
- 120g Greek yogurt
Soak the gelatin in cold water. Boil raspberries, sugar and lemon juice until berries are thawed and pureed. Remove the pan from the heat and dissolve the gelatin. Strain the seeds and cool the mass to body temperature. Whip the cream and yogurt into a soft, soft cream, and gradually turn into the berry mass using a spatula.
Divide it into portions and cool for 2-3 hours.
Tip: This mousse can be frozen and taken back for defrosting, both during the week and at the weekend. Instead of doing it in portions, you can also make a cake by placing it on a base of nuts, brownies or pavlova.
Caramelized white chocolate:
Break the chocolate into coarse pieces and place it firmly on a baking sheet with parchment paper. Bake at 160 degrees for about 6 minutes, or until golden. Cool and finely chop
- 250g of water
- 250g sugar
- 150g pecans
- 400g sunflower oil
- 1 pinch of Maldon salt
Boil water and sugar in a saucepan. Pour the walnuts on top and simmer for approx. 10 minutes. Carefully remove the nuts and place them on a baking sheet. Let them dry out a bit while you gently heat the oil in a small saucepan. Don’t have any water nearby and make sure the oil doesn’t get too hot.
The nuts should be fried golden brown for approx. 5 minutes at 160-170 degrees. Transfer them to a baking sheet and sprinkle with a little crushed maldon salt. Leave to cool and cut into small pieces.
Tip: Make a good portion and store in tight glasses. Caramelized nuts and chocolate are perfect for decorating desserts or cakes. They are also dangerously good at mutilation.
- 100g fresh lemon juice
- 80 g / 4 egg yolks
- 85g sugar
- 160g butter
Put the lemon juice, egg yolks and sugar in a bowl over a hot water bath. Stir with a whisk and heat to approx. 82 degrees it should thicken nicely. Remove the bowl from the heat and gradually stir in the cubes of butter until it is dissolved. Chill the lemon curd for 2-3 hours