Meteorologists warn that this winter in Greece will be exceptionally cold and is expected to be the coldest winter of the past decade. So far other Balkan countries have had a preview of the weather to come with snowfall documented as early as the 22nd of October.

In recent years the winters have been somewhat mild, with limited instances of snowfall in the urban areas. This year though the temperatures are set to drop, with eastern parts of Europe preparing for some polar temperatures, as anticyclones entrench themselves in the west of the continent.
 

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Ingredients

250g white chocolate, cut in small pieces
75ml fresh milk
1 vanilla pod
3 fresh, organic eggs, separated
350ml crème fraîche
fresh fruit for garnish

Method

1. Melt the chocolate with the milk in a bain-marie, frequently stirring. When the chocolate melts remove from heat and leave aside to cool, for 5-6 minutes.
2. Split the vanilla pod lengthwise and remove the seeds carefully with a knife. Add them to the melted chocolate and stir well.
3. Add the egg yolks to the chocolate, one by one, stirring with a whisker. Wait for each yolk to be fully incorporated before you add the next. Whisk the crème fraîche until it thickens and add it to the mixture, a little at a time.
4. Beat the egg whites with an electric hand mixer for 5-6 minutes until they form soft peaks. Add half the meringue to the mousse, folding it gently and, when it is fully incorporated, add the other half, again folding it gently with a spoon or a spatula.
5. Divide the mousse between 6 tall glasses and chill for 3h.

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