Light as a Cloud White Chocolate Mousse with Raspberry Sauce and a Hint of Mint

Start by preparing the gelatin. Fill a small bowl with cold water. Immerse the gelatin leaf in it and leave it for about 5-7 minutes, until it becomes soft and flexible, resembling the texture of silicone film. It is crucial for the gelatin to dissolve evenly in the later stage.

Prepare a water bath to melt the chocolate. Pour water into a small pot to a height of about 2-3 cm and bring to a boil. Reduce the heat to the minimum so that the water only lightly steams. Place a metal or glass bowl on top of the pot that is larger than the diameter of the pot and does not touch the surface of the water. Add broken pieces of white chocolate to the bowl. Stir with a silicone spatula until the chocolate is completely melted and smooth. Remove the bowl from the pot and set aside to cool slightly.

Separate the yolk from the white. Prepare two clean, dry bowls. Carefully crack the egg against the edge of one of the bowls and, gently transferring the yolk from one half of the shell to the other, allow the white to flow into the bowl. Place the yolk in the second, smaller bowl. Make sure not a drop of yolk has gotten into the white.

In a bowl with slightly cooled but still liquid chocolate, add the egg yolk. Using a small whisk or fork, vigorously mix the ingredients until a uniform, thick, and glossy mixture forms. The chocolate should be cool enough so that the yolk does not cook (about 40-45°C, which is warm to the touch but not hot).

Remove the swollen sheet of gelatin from the water and squeeze it very thoroughly in your hands to remove as much water as possible. In a small saucepan, heat 2 tablespoons of heavy cream (from the 200ml) until hot but not boiling. Remove from heat, add the squeezed gelatin, and stir until completely dissolved. Then, in a thin stream, pour the dissolved gelatin into the chocolate and egg mixture, while continuously whisking vigorously to ensure it is evenly distributed and no lumps form.

In a large, chilled bowl, place the remaining very cold heavy cream. Whip it with a mixer on medium speed. Start slowly and gradually increase the speed. Whip until the cream thickens and forms what are called 'soft peaks' (when you remove the beaters, peaks will form at their ends that gently fall).

In a separate, ideally clean and dry bowl, place the egg white and add a pinch of salt. Beat with a mixer on the highest speed until the foam becomes white, thick, and very stiff. The finished foam should not fall out of the bowl when turned upside down.

Now the most delicate stage – combining the ingredients. Add one large tablespoon of whipped cream to the chocolate mixture and mix quite vigorously to loosen it. Then add the rest of the whipped cream and, using a silicone spatula, combine it with the chocolate mixture using very gentle, circular motions from the bottom of the bowl upwards. Finally, add the whipped egg whites and repeat the same gentle, 'folding' motion. Mix only until the ingredients are combined into a uniform, fluffy mixture. The goal is to lose as little air as possible.

Carefully transfer the prepared mousse to 4 small glasses, cups, or ramekins. Smooth the surface. Cover the containers with plastic wrap to prevent the mousse from absorbing odors from the fridge. Place in the refrigerator for at least 3-4 hours, or preferably overnight, to allow the mousse to set well and the flavors to meld.

Just before serving, prepare the sauce. In a blender jar, place the raspberries (fresh or frozen), powdered sugar, and freshly squeezed lemon juice. Blend on high speed for about 30-60 seconds until you achieve a smooth, uniform sauce with an intense color.

Take the chilled mousses out of the fridge. Gently spread 2-3 teaspoons of raspberry sauce on top of each one. Decorate the dessert with a fresh mint leaf. Serve immediately while the sauce is cool and the mousse is perfectly chilled.