White chocolate, lemon and lime mousse and the trailer for "Gone Girl"

The trailer for Gone Girl has finally been released and boy, does it look good: the scenes, the colors, the music (the poster!), everything seems tailor-made to turn the already great book into a very interesting movie.

Fincher is one of my favorite directors and he’s perfect for dark, somber stories, not to mention that I love the fact the he doesn’t give a rat’s ass for the Oscars and makes the movies he wants to make the way he wants to make them – I have nothing but admiration for someone who couldn’t care less for the stupid people who still haven’t given Gary Oldman and Leonardo DiCaprio an award. :D

I read the book months ago but it’s still very fresh in my mind – let’s hope it stays this way till October. I wasn’t very fond of Fincher’s idea of changing the book ending, but after a colleague told me that Gillian Flynn herself had written the new ending I relaxed a little – let’s see what she comes up with for the big screen.

I love white chocolate but I know that it can be a tad too sweet sometimes – that is why I think that pairing it with citrus or sour flavors is always a good idea. In this mousse, the ingredient is combined with both lime and lemon and there are still the sour raspberries to balance things out – it was a match made in heaven, just like combining David Fincher with dark, somber stories. :D

White chocolate, lemon and lime mousse
slightly adapted from Gordon Ramsay's Ultimate Home Cooking (I bought mine here)

100g white chocolate, finely chopped
300ml double cream
finely grated zest of 1 lime
finely grated zest of 1 lemon
3 large egg whites
50g granulated sugar
150g raspberries + a few extra, to garnish

Place half the cream (150ml) in a small saucepan and heat until it begins to bowl. Remove from the heat and immediately add the chocolate. Stir gently the chocolate is melted and the mixture is smooth. Cool.

Pour the remaining cream into a bowl along with the lime and lemon zest and whisk until it forms soft peaks.
Gently fold the whipped cream into the chocolate mixture and then set aside.

In another bowl, using an electric mixer, whisk the egg whites until you have soft peaks. Whisk in the sugar a tablespoon at a time, which will develop into a shiny smooth mixture. It should be firm but soft peaks.
Fold this into the chocolate. Be careful not to knock all the air out the egg whites as this will help to keep the mouse nice and light.
Divide the raspberries among six 200ml-ramekins and spoon over the mousse. Refrigerate for 4hours or preferably overnight. Garnish with the berries and serve.

Serves 6