Lemon Mousse with Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g yourt, whole milk
- 500 g raspberries
- 1 lemon (s), juice and grated zest, unsprayed
- 1 packet vanilla sugar, bourbon
- 1 vanilla pod (s), the pulp
- 6 tablespoon powdered sugar
- 200 g whipped cream
- 4 sheets gelatin, white
Print Recipe
Pin Recipe Instructions
- Soak the gelatine and squeeze it out. Yogurt, lemon juice, grated lemon zest, vanilla sugar and pulp of the vanilla pod as well as 4 tablespoon. Mix the icing sugar together. Add the gelatin and mix well.
- Fold in the whipped cream.
- Rinse 4 cups with cold water and pour in the cream evenly. Cover and chill for at least 4 hours.
- Leave some raspberries as a garnish, the rest with 2 tablespoon. Puree the powdered sugar and pass through a fine sieve.
- Carefully turn the mousse out onto a plate, garnish with raspberry purée and raspberries.
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