White Chocolate Raspberry Parfait

Preparation

1. For the white chocolate mousse: lightly whip the cold QimiQ Whip until completely smooth ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

2. Add the cream, egg yolk (optional ) Grand Marnier and continue to whip until the required volume has been achieved.

3. Fold in the melted chocolate.

4. Mix in the soaked and dissolved gelatine.

5. Line a terrine mould with cling film. With a rolling pin flatten the sponge base. Cut into 2 halves and use one to line a terrine mould.

6. Fill the white chocolate mousse with the raspberries into the mould and cover with the second half of sponge.

7. Freeze before serving.