White Mousse with Berries
For the mousse, soak gelatin in cold water. Chop white chocolate and melt over a hot water bath. Mix egg and the egg yolk with sugar in a bowl and stir. Add to chocolate and mix until creamy (do not boil!). Remove chocolate from heat, remove soaked gelatin and add to chocolate. Let cool. Whip cream until stiff and when chocolate mixture starts to solidify fold in whipped cream. Pour mousse into bowls and refrigerate at least 3 hours.
Rinse raspberries and gently pat dry.
Before serving, sprinkle each bowl of mousse with 1 teaspoon pistachios and garnish with 3 raspberries.