• 1 tablespoon gelatine
  • 4 tablespoons water
  • 3 tablespoons brandy
  • 180g (6oz) white chocolate, broken into pieces
  • 3 eggs separated
  • 3 /4 cup caster (superfine) sugar
  • 300mL (13 /4 cups) thickened (whipping) cream
  • 1 cup lightly roasted macadamia halves, chopped medium fine


  1. Set aside 6, 1 cup glasses or grease plain moulds with light oil.
  2. In a small saucepan, soften gelatine in water and brandy. Dissolve over low heat.
  3. Melt chocolate in a bowl over just simmering water. Beat egg yolks and sugar together for 4-5 minutes. Beat in gelatine. Stir into chocolate until mixture is smooth and coats spoon. Remove and cool. Fold in cream and macadamias.
  4. Beat egg whites to soft peaks. Fold through mixture. Pour into glasses. Chill until set.
  5. If using moulds, run a small sharp knife around inside to release mousse from sides. Invert onto plates and shake gently to remove from moulds.
  6. Serve with berries and chocolate wedges.

Serves 6.