Mousse can be served in kremanki or glass, and chocolate baskets. I made them of white chocolate, but you can use bitter, and milky. First, you need to bring the white chocolate to the pastry was shiny, crisp, solid and easily removed from the molds. Tempering is the process of stabilization of crystals of the molecules of cocoa butter when heating the chocolate, then quickly reduce the temperature, re-heating to the proper temperature for each kind of chocolate. Melt 100 g white chocolate on a steam bath to 45 C, cooled to 25 C, again heated to 30 ° C. Spread a thin layer on the bottom and the wall with silicone forms and put on a few minutes in the refrigerator.

Repeat the process with the remaining chocolate and spread it on top of solidified layer and again refrigerate.

After about an hour baskets will be ready. You can make them the day before.

Raspberries with 2 tbsp water grind in a blender.

Then RUB through a sieve to remove small bones.

Add the lemon juice and sugar. I used unrefined cane Small sugar TM Mistral. He emphasizes the wonderful bright flavor of raspberry gives a light caramel and a touch of mousse.

Bring mixture to a boil. Subtract the heat to minimum, cook for five minutes until thick and remove from heat.

Beat the egg whites until soft peaks form.

A thin stream to enter raspberry syrup, continuing to beat whites until stiff peaks.

In a separate container whip the cream in a solid foam.

Carefully, with a spatula to introduce whipped cream into a protein-raspberry mixture.

That's such an airy mousse turned out.

And now you can unleash the imagination. Apply the mousse in dessert bowls, otsadil it from a pastry bag.