•  30 grams cream cheese (room temperature)
  • 1 vanilla bean (split and seeded)
  • 1/2 cup cream
  • 1/2 teaspoon salt
  • 90mls puregg liquid egg whites 
  • 1/4 cup sugar
  • 8 ounces white chocolate


  1. Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
  2. Melt white chocolate gently over a double boiler.
  3. Place the egg whites and salt in a large bowl. Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
  4. Fold the melted white chocolate into the cream cheese mixture. Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
  5. Pour the mousse into small bowls or ramekins and chill for at least 2 hours. Serve with fresh raspberries and a dusting of powdered sugar.