Food and TravelWhite Chocolate Mousse with pistachios and strawberries

White Chocolate Mousse with pistachios and strawberries


- JAGUAR F-TYPE -spot_img

Craving for something sweet and pretty? Decorate your Media Noche table with this beautiful and wickedly tasty White Chocolate Mousse cake topped with pistachios and strawberries.

White Chocolate Mousse with pistachios and strawberries recipe by Chefs Jessie and Roland Laudico

3 cups white chocolate, chopped
4 cups whipping cream, divided into 2
1 Tbsp gelatin powder
1/4 cup cold water
Whipped cream
Fresh strawberries, washed, pat-dried, and hulled
Crushed pistachio nuts

1. In a small saucepan, heat 1-1/2 cups cream over low heat. Do not allow to boil. When cream starts to simmer, turn off heat and pour the chopped white chocolate into the hot cream. Leave to melt for five minutes. Afterwards, stir gently until chocolate is completely melted and mixed with the cream. Divide the white chocolate ganache into two. Leave one part to be used as frosting.

2. Sprinkle gelatin powder in 1/4 cup cold water. When the gelatin has bloomed, melt gently over low heat. Mix melted gelatin into one part of the ganache.

3. Whip the remaining 1-1/2 cups cream until whipped cream forms medium peaks. Fold the white chocolate ganache with gelatin into the whipped cream in three parts. This will be the mousse.

4. Pour the mousse into an eight-inch springform pan. Tap the pan gently to remove trapped air bubbles. Freeze the mousse overnight.

5.Warm the other half of white chocolate ganache in a mixing bowl set over a pot of simmering water.

6. Unmold the frozen mousse onto a cake board, and pour the warmed white chocolate ganache over it to frost the cake.

7. Top the mousse with dollops of whipped cream, fresh strawberries, and crushed pistachio nuts. You may drizzle with melted dark chocolate if desired.

Chefs Roland and Jessie Laudico


Please enter your comment!
Please enter your name here

Latest news

Century Tuna awards Superbods 2024 #BestYouEver Grand Winners

Even more inspired this time around, Century Tuna, the no. 1 tuna brand in the Philippines, hails Jether Palomo...

Dr. Mary Jane Alvero Mahadi: A Filipina leads in her adopted land

THE story of Dr. Mary Jane Alvero Mahadi is, in her own words, one of “riches to rags and...

A culinary journey: The 2024 National Food Fair

The Department of Trade and Industry (DTI) announces the highly-anticipated 2024 DTI-Bagong Pilipinas National Food Fair, happening from July...

Tzu Chi puts the ‘fun’ in fundraising run

If you’re still looking for a good reason to run (or walk, or simply get up from the couch),...
- Advertisement -spot_img

Galleon Trade: A Culinary Journey Filipino Food Festival and the Malolos Congress Wine Dinner at Diamond Hotel Featuring Chef Christopher Carangian

Take a journey to the past and enjoy featured specialties steeped in culinary culture from the era of the...

HSMA presents powerhouse speakers and panelists at 2nd Sales & Marketing Summit

Focused on helping tourism and hospitality professionals become better equipped to meet market challenges and build better relationships across...

Must read

Color theory

It’s all about hue! Bright colors and monochromatic tones...

Why there’s much to love in the Philippines

A FEW years ago, my family and I took...

Overcoming my cell phone addiction

I must confess: I had become a cell phone...

A rebel to clean up Customs

If former rebel general and subsequent political prisoner Danilo...

Consumed by good food

“My name is always a conversation starter,” says Eric...
- Advertisement -spot_imgspot_imgspot_img