Macadamia White Chocolate Mousse
1 tablespoon gelatin
4 tablespoons water
1 tablespoons dark Rum or brandy
6 ounces white cooking chocolate, broken into pieces
3 eggs separated
½ cup castor (superfine) sugar
1 1/4 cups carton pure (whipping) cream
1 cup) lightly roasted macadamia halves, chopped medium fine
Grease 6 x 3/4-1 cup plain moulds with light oil. Set aside.
In a small saucepan, soften gelatin in water with rum or brandy. Dissolve over low heat.
Melt chocolate in a pan over hot water. Beat egg yolks and sugar until thick and creamy, about 5 minutes. Beat in gelatine. Gradually stir into melted chocolate until mixture is smooth and coats the spoon. Remove from heat, fold in cream and 3 tablespoons of the chopped macadamias.
Set aside until slightly thickened but not set.
Beat egg whites to soft peaks. Fold through the mixture.
Divide between prepared moulds. Press a tablespoon of macadamias into the top of each mousse. Chill until set.
Dip quickly to the rim only in very hot water, invert onto plates and shake gently to release moulds. Repeat if necessary. Serve with any berries and chocolate wedges (recipe follows). Serves 6.
Line a 8 inch cake or spring from pan with a circle of baking paper. Melt 3 1/2 ounces milk chocolate pieces in a pan over hot water. Pour into pan and spread out to pan edges. Sprinkle over remaining macadamias. Chill until set. Remove from pan and peel away paper. Using a hot wet knife cut into 6 or 12 wedges.