Emily Laurae

White Chocolate Mousse
1 Melt white chocolate and butter together in a bowl over a bain-marie until fully melted
2 Meanwhile, add egg yolks, vanilla and one tablespoon of your sugar into a small bowl and whisk with an electric mixer for 5 minutes until the mixture has become lighter in color and creamy.
3 In a separate bowl, add egg whites and remaining sugar, whisking with an electric mixer until you get soft, peaks
4 Add the melted chocolate and butter into the egg yolk mixture and mix to combine using a spatula.
5 Then, add ½ of your egg white mixture into the egg yolks, mixing until well combined. Add the remaining egg whites, this time folding gently to mix until the mixture is smooth.
6 Add mousse into your serving cups and chill for at least an hour before garnishing.
Sugared Cranberries & Assembly
12 Bring water and sugar to a simmer making sure that the sugar is completely dissolved. Remove from heat and let cool for 15 minutes.
9 Add cranberries into the saucepan and let the cranberries sit in the sugar syrup for 10-15 minutes.
10 Remove the cranberries from the syrup and allow them to dry on a paper towel for one to two hours. Note that you can certainly use the cranberry syrup for other purposed – there’s no need to get rid of it! ( Happy Hour Anyone?!)
11 Coat the dried berries in granulated sugar and start to garnish the set mousse with rosemary, raspberries, cranberries, and pomegranate seeds!