Make a sugar syrup with the water and castor sugar. Boil the syrup till it reaches 118 degrees.
2.
In the meanwhile, beat the egg yolks till creamy.
3.
Pour the sugar syrup into the egg yolks and beat the mixture till fluffy. Keep aside to cool.
4.
Make a ganache out of the fresh cream and white chocolate.
5.
Beat the ganache into the cooled egg mixture. If the egg mixture isn't cool, when you add the ganache, the mixture will curdle.
6.
Put the gelatin in a separate bowl and let it bloom with 3 times the quantity of water. Once bloomed, melt the gelatin and ensure there are no crystals.
7.
Fold in the gelatin and whipped cream into the egg and chocolate mixture.
8.
Beat well.
9.
Fold in the raspberry puree and ensure its folded in well.
10.
Pipe the mousse into a mould and set overnight.
11.
Unmould the mousse and serve with fresh raspberries.
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