Bellini Mousse

Summary

Prep Time	50 mins
Total Time	2 hrs 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak gelatin in water. Finely puree the peaches with the peach liqueur. Beat the egg yolks and 40 g powdered sugar with the mixer to a thick white cream, stir in the peach puree. Dissolve the gelatine dripping wet over a mild heat and stir into the cream. Then stir in the prosecco and keep the mixture in a cool place until it starts to gel.
Whip the cream until stiff and fold it carefully into the mixture. Fill into 6 wine or champagne glasses and cool again for at least 2 hours.
Puree the raspberries with 20g powdered sugar, pass through a sieve and before serving, pour over the mousse to create a mirror, garnish with lemon balm.

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