1½ gelatine leaves
200g Green & Black’s white chocolate, broken up
200ml/7fl oz coconut milk
300ml/10fl oz double cream
1 punnet of raspberries
2TBS elderflower cordial
Serves 6 – 8
- Soak gelatine in a bowl of cold water for 5-10mins.
- Pour the coconut milk into a saucepan and place over a medium heat. Once boiling, remove from the heat, add the white chocolate and stir until completely melted.
- Strain the gelatine through a sieve, squeeze out all of the excess water and add to the warm liquid. Stir until all of the gelatine is dissolved.
- Whisk cream to soft peaks and then fold through the white chocolate, coconut milk and gelatine.
- Pour into a large bowl and leave to set up overnight.
- Next day, get 6 or 8 individual glasses, smash the raspberries with the elderflower and layer up each pudding. Place back in the fridge to keep cool but remove from the fridge about 20mins before service so they have that lovely smooth texture. Serve!
Think Ahead & Helpful Hints
- If gelatine doesn’t dissolve properly, it goes horribly stringy, therefore it’s really important to add gelatine to very warm liquid as this makes it dissolve. Don’t add gelatine to boiling liquid as this alters the setting quality.
- The Elderflower doesn’t overpower the raspberries, it just gives a hint of sweetness. You could use strawberries in this but I like the tartness of the raspberries. Great in other seasons to add poached rhubarb, smashed blackberries, nectarines, figs…
- I like to make the mousse the day before and then portion up the pudding as I think the texture of the mousse is better that way.
- If there are leftovers, layer up in a Tupperware and freeze.