Summary

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

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Instructions

1. 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.
2. Then puree half of the fruit and mix with the other half. (That just makes the perfect ratio of chunks and fruit puree.)
3. 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.
4. Sprinkle with a cinnamon and sugar mixture before serving.
5. If you like, you can replace the cinnamon-sugar mixture with crumbled oreos.