Lime Mousse with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 sheets gelatin, light-colored
- 2 egg yolks
- 4 tablespoon sugar
- 1 lime (s), untreated (juice)
- 250 g cream quark
- 200 g sweet cream
- 2 egg whites
- 2 tablespoon sugar
- 200 g raspberries
- 2 tablespoon powdered sugar
- some lemon juice
- Lime (n) - zest, grated for garnish
Print Recipe
Pin Recipe Instructions
- Let the gelatine soak in cold water.
- Mix the egg yolk and sugar until the sugar crystals have dissolved and the mixture is whitish and creamy. Add the cream quark, lime juice and the bowl and stir in carefully
- Squeeze out the gelatine well. Melt in a warm water bath, then let cool down. Whip the cream until stiff. Mix with the gelatine and stir into the egg and quark mixture.
- Beat the egg whites until stiff. Sprinkle in the sugar and keep beating until the egg whites are shiny. Carefully fold under the curd mass. Fill into four cold-rinsed portion molds or cups and cover and leave to set in the refrigerator for 2-3 hours.
- For the raspberry sauce, briefly shower the berries. Set aside some nice berries for serving. Puree the rest of the berries with the powdered sugar and lemon juice in a blender, if necessary pass through a sieve so that the seeds remain.
- Spread the raspberry sauce on four dessert plates. Dip the molds briefly in hot water, loosen the edge and turn the mousse onto the sauce. Scatter the grated lime zest over it and garnish with the raspberries.
- The mousse can also be prepared without gelatine and egg whites. Pour lime foam cream into tall glasses and refrigerate for 1 hour. Do not puree the raspberries, just marinate with powdered sugar and lemon juice and serve with it.
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