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.