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White chocolate and Mascarpone mousse with a raw apple crumble

White Chocolate and Mascarpone Mousse with Apple C

Ingredients 10
Servings 4-6
Time 15 mins


  • For the mousse:
  • 200
    white chocolate - coarsely chopped
  • 150
  • 300
  • pinch
    of salt
  • the scraped seeds of half a vanilla pod
  • For the apple crumble:
  • 3
  • lemon juice to sprinkle
  • 75
    crunchy biscuits of your choice - coarsely crumbled


10 mins

Place the white chocolate and mascarpone in a bowl and place the bowl over a smaller pot half filled with water, making sure the water does not touch the bottom of the bowl.

Bring the water to a slow boil and melt the chocolate and mascarpone until smooth while stirring from time to time.

Set aside to cool down to room temperature.

Whip the cream until soft peaks form.

Use a large metal spoon and quickly fold the cream into the white chocolate mixture.

Add the salt and scraped vanilla seeds or extract and mix to combine.

Spoon the mousse into 4 - 6 glasses and place in the fridge while making the crumble.

Cut the apples into 8 wedges and roughly chop.

Sprinkle with a little bit of lemon juice and then add the crushed biscuits.

Give it a quick mix and spoon the crumble on top of the mousse and serve immediately.

Reprinted with the permission of Heinstirred. Click here for more recipes.


Chai-spiced apple rose tart

45-50 mins Preheat the oven to 180°C. Basic shortcrust pastry recipe. Roll the pastry out to 3-4mm thick and use to line a 24cm diameter tart tin (preferably a loose-bottomed tin). Carefully fit the pastry into the tart tin, pressing well into the edges.


Read more on: apple  |  dessert


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