Raspberry mousse & white chocolate log

Cooking Directions

• Line a 37cm x 11.3cm x 8.2cm loaf pan with baking paper, leaving a 5cm overhang on all sides. Sprinkle gelatine over lemon juice and allow gelatine to soften, approximately 3 minutes.
• Process 2 cups of raspberries in a food processor until smooth, pour through a fine mesh sieve, press on solids (should yield about 250ml puree), discard solids.
• Warm puree and sugar over gentle heat until sugar dissolves, add gelatine and stir until dissolved, about a minute. Transfer to a bowl and allow to come to room temperature.
• Whip cream and icing sugar until firm peaks form. Fold raspberry puree into cream until combined. Pour into loaf pan, smooth top and arrange approximately 3 cups of raspberries on top. Cover and freeze until set, about 2 hours.
• Beat ice cream with an electric mixer and while paddle is moving pour white chocolate in and continue mixing until just combined. Spoon ice cream over raspberries and smooth top. Cover and freeze overnight.

SERVING SUGGESTION

Serve sliced with chocolate curls and fresh raspberries.