Berry White Chocolate Charlotte
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Author: Janet Hudson Status: published Published: Jul 23,2009 license cc-by
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Share on TwitterSugared Berries on top
White chocolate pomegranate mousse
Raspberry swirl with white chocolate blueberry chocolate bits...recipe up later.
Recipe:
Make crust- mix 1/2 cup flour, 1 cup corn flake crumbs, 1/4 cup oats and 4 tbsp Smart Balnce- pat down evenly in an 8 inch spring form and bake 10 minutes at 375 degrees. Cool.
2 cups pomegranate juice
4 tbsp agar agar flakes
1/2 cup raw sugar
In a saucepan, heat over a low flame and stir. Once it comes to a boil, remove from heat and cool. Refrigerate until barely warm- about 20 minutes.
Mix in 2 cups soy creamer.
Pour onto crust.
Refrigerate until it starts to set.
2 cups raspberries, macerated
1/2 cup blueberries, macerated
1 cup white chocolate, melted over double boiler
Mix the blueberries with the chocolate and drop on top of the mousse, followed by the raspberries. Use a knife and cut into the mouse and swirl the fruit into the dessert.
Refrigerate overnight.
Unmold and line outside with cookies or lady fingers (recipe previous photos).
Tie a ribbon around the cake to keep the cookies in place.
Decorate with more berries
