The combination of berries and white chocolate is mouth-watering. You can make this in one dish and spoon it out, but it is prettier in individual servings.
Place ladyfingers at the base of a balloon wine glass or pretty dish. In a small pot, heat jam and sherry together until liquid. Brush over ladyfingers.
Scatter berries over ladyfingers, making a thick layer. Refrigerate
until mousse is ready.
Heat 1/2 cup of whipping cream over low heat in a small heavy pot until it just comes to the boil. Remove from heat and add chopped chocolate. Shake pan and let sit a few minutes while the chocolate melts. Stir to blend. Transfer into large bowl and leave to cool.
Whip remaining cream until it holds its shape. Whisk a spoonful of whipped cream into mixture to lighten it, then fold in the rest. Spoon over raspberries (or berries of choice). Chill 2 hours or until set. Garnish with shaved dark Callebault chocolate or roasted almonds. |
