Lemon Mousse in Chocolate Basket with Raspberry Sauce

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

120 g couverture, white

For the cream: (lemon mousse)

250 g QimiQ cream base, unrefrierated
100 g suar
2 lemon (s)
200 g cream, whipped

For the sauce:

200 g raspberries, fresh or frozen
1 tablespoon powdered sugar

For the set:

100 g raspberries, fresh

Lemon Mousse in Chocolate Basket with Raspberry Sauce

Instructions

For the chocolate baskets, melt the white couverture in a bowl in a warm water bath (not higher than 30 ° C). Place paper liners, reinforced 3 times, in muffin tray recesses or in other small forms.
Pour in 3 teaspoons of melted couverture and evenly spread the inside of the paper liners with it. Cool for 1 hour, then carefully loosen the paper.
Put 3-4 fresh raspberries in each basket.
For the raspberry sauce, let the raspberries simmer for 5 minutes, pass through a sieve, stir in 1 tablespoon of powdered sugar and let the sauce cool down.
For the lemon mousse, stir the QimiQ until smooth. Squeeze the lemons, grate 1 lemon. Add the sugar, juice and zest from the lemons to the QimiQ and mix well. Fold in the whipped cream. Pour the mixture into a piping bag. Fill the chocolate baskets with the mousse.
Decorate the tartlets with raspberry sauce and fresh raspberries on the plates.

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