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½ vanilla bean
1½ sheets of gelatine
250g good quality white chocolate
300g raspberries, fresh or frozen
250g double cream, softly whipped
110g fresh or frozen raspberries
110g icing sugar, sifted
Place the berries the icing sugar in a bowl and leave to macerate for 20 minutes until the juices start to bleed. Blitz to a puree, and pass through a fine sieve.
Place the milk in a small saucepan over a low heat, scrape the seeds from the vanilla bean and add them to the milk along with the vanilla bean.
Bring the milk to scalding point, then set aside to infuse for 10minutes. Meanwhile, soak the gelatine leaves in a bowl of cold water for 3-4 minutes or until they have softened.
Place the chopped white chocolate in a stainless steel bowl. Reheat the milk slightly, discarding the vanilla bean, then pour 2/3 of the milk over the chocolate and stir well.
Add the soaked and drained gelatine to the remaining warm milk and stir until it has completely dissolved. Pour this into the white chocolate mixture. Leave to cool slightly but do not let it become stiff.
Whip the cream until it just holds it own weight, then fold it into the chocolate mixture, ensuring total incorporation. Whisk the mixture briefly until soft peaks form.
Divide the raspberry coulis between six serving glasses. Spoon the mousse mixture over the sauce. Place in the fridge for up to 3 hours to set before serving. Garnish with a fresh raspberry and mint leaf. The dessert keeps well up to 8 hour in the fridge covered. The coulis will keep refrigerated for 3 days.