I can never resist making an appropriately themed dessert for every occasion! Last year it was green and gold cupcakes; the year before it was tricolour trifles. This year, I’ve created a “Paddy’s Day Pudding” which is in fact a peppermint and white chocolate mousse coloured a gorgeous shade of green.
This recipe uses raw eggs so it may not suitable for certain people including pregnant ladies and little children. I always buy free-range eggs anyway but for this recipe, I go with organic just to be sure! As you only need a few ingredients here, I’d also say try get the best quality of everything — it’ll be so worth it for the flavour!
This is a deliciously creamy and light-as-air dessert. It’s pleasantly sweet and refreshing and so perfect after a heavy meal. This recipe yields 4 generous portions or 6-8 smaller servings.
200g good quality white chocolate
4 good quality eggs, separated
250ml fresh cream
1 tsp. peppermint extract
1 tsp. green food colouring
Break the chocolate in to small pieces in to a heatproof bowl. Sit the bowl over a pan of simmering water on a medium heat and allow the chocolate to slowly melt, stirring occasionally. When it’s ready, set the bowl aside to allow it to cool slightly.
In in a clean and dry bowl; whip the 4 egg whites until soft peaks form.
In a separate bowl, lightly beat the cream and peppermint extract together.
Whisk the 4 egg yolks in to the melted white chocolate until thoroughly combined. Add this mixture and the green food colouring to the mint cream and stir. Then, fold in the egg whites.
Divide the mixture evenly in to ramekins or glasses and chill in the refrigerator for at least one hour.
Ideally serve within 24 hours. For a cute finishing touch; add some coloured sugar, chocolate curls or fresh fruit!