This is a light dessert. Great for those who are gluten free too!
½ cup chopped macadamia nuts
1 cup caster sugar
1/3 cup water
1 cup frozen raspberries
1/3 cup caster sugar
100g white chocolate
2 large eggs, separated (room temp)
Pinch of salt
1 tablespoon caster sugar
300ml thickened cream
1. In a pot with a heavy base, place sugar and water. Over medium to high heat, allow sugar to boil. Swirl the pot to keep the syrup moving but don’t stir with spoon. This will cause it to crystalize. Keep simmering until about 165 C (use a candy thermometer). This syrup will be at “hard ball” stage (when you dunk some of the syrup on cold water it will be hard). The mixture will also start to turn a bit brown.
2. Spread nuts on a sheet of baking paper over a baking tray. Pour hot syrup over nuts. Set aside to cool and harden.
3. When harden, break pieces up with you hand. If you like the pieces fine, place pieces into a blender and whiz it up.
1. In a small pan add raspberries and sugar. Over low to medium heat, stew the raspberries until the sugar has melted and bubbles. You’ll find some water come out of the raspberries which is what you want.
2. Remove from heat and set aside to cool.
1. In a double boiler melt chocolate until smooth.
2. Using whisk, stir in egg yolks, one at a time until smooth.
3. Using a cake mixer, beat egg whites with sugar and a pinch of salt to form soft peaks.
4. In a separate bowl, whisk cream until soft peaks form.
5. Alternating between egg whites and cream, spoon about a third into the chocolate mixture, starting and finishing with the cream. Carefully stir, not to over mix as to keep the air in the mixture.
1. Line the bottom of 4 serving bowls with stewed raspberries.
2. Spoon the mousse over the raspberries and top with praline. Serve with extra macadamia nuts (if you have any spare).