Cream with Red Fruits

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 hr 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

2 cups crème légère
2 cups Cremefine (for whipping)
50 grams sugar
400 g fruits (raspberries, strawberries or forest fruits )
3 tablespoon sugar
1 teaspoon cinnamon

Instructions

Mix the crème légère with the sugar until smooth. (Everyone can vary whether they prefer it a little sweeter or not, but the fruit is often a bit sour, so I always make the cream nice and sweet). Beat the Cremefine until stiff and fold carefully into the sweetened cream.
Then puree half of the fruit and mix with the other half. (That just makes the perfect ratio of chunks and fruit puree.)
Finally, pour the fruit mousse into several small dessert bowls or into a large, wide bowl, cover with the cream and chill for about 1 hour. The cream still looks very liquid when it is poured in, but solidifies after a little resting time in the refrigerator due to the underlaid Cremefin.
Sprinkle with a cinnamon and sugar mixture before serving.
If you like, you can replace the cinnamon-sugar mixture with crumbled oreos.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.