A no-bake indulgent treat filled with the ultimate burst of flavours and textures
Using a food processor, crush the digestive biscuits until fine crumbs, add the melted butter and mix until fully combined. You should end up with a wet biscuit mixture. You can also crush the biscuits with a wooden spoon and a freezer bag, then pour into a bowl and mix the butter in. Spoon the mixture into glasses and press down using a spoon or any flat surface to achieve a smooth, even layer. Place in the fridge to chill while you make the mousse layer.
Melt your white chocolate in the microwave (do this in 30 seconds interval and mix with a spoon each time until fully melted) or over a double boiler, leave to cool down for a few minutes. White chocolate burns fast, so make sure to watch carefully when melting especially if using a microwave.
Combine cold water and whipping cream powder. Using a hand or stand mixer, whip to a slightly running stage, just as soft peaks begin to form. If drops of cream sinks to the bottom, then you need to whip it a bit more.
Gently fold the melted chocolate and vanilla extract into the cream. The white chocolate mousse layer is ready.
Spoon the white chocolate mousse on top of the biscuit base. To get a smooth layer, gently bang the glasses on a table till the mousse is evenly spread out. Place in the fridge to chill for at least 2 hours.
Whilst the white chocolate mousse is chilling, make the raspberry coulis.
Combine raspberries, sugar, lemon juice and water to a saucepan over medium heat. Leave to cook, stirring intermittently until the raspberries break down and the sugar is fully dissolved. This should take about 6/7 minutes.
Turn off the heat and strain mixture using a fine mesh sieve to remove all seeds. Leave to cool at room temperature before covering with a plastic wrap and placing in the fridge to cool and thicken.
Once mousse is fully set (that is not sticky to the touch and quite firm), pour raspberry coulis over each layer and place back in the fridge for at least 10 minutes to set slightly.
Decorate top and serve as desired!
Note: Mousse comes to room temperature quickly so leave in fridge until half an hour before serving.