Raspberry Mousse an Easy
by Editorial Staff
An easy summer recipe for a very delicate and airy raspberry dessert that will appeal to both children and adults. Preparing very quickly and easily! Raspberry mousse is also great for filling a cake.
Ingredients
- Raspberries – 400 g
- Cream 33% – 160 g
- Egg whites – 2 pcs.
- Powdered sugar – 60 g
- Gelatin – 10 g
Directions
- Make raspberry puree: chop with an immersion blender and rub through a sieve to free it from the seeds.
- Dilute gelatin according to the instructions on the package.
- Heat raspberry puree over low heat, add gelatin, stir well so that the gelatin completely dissolves, do not bring to a boil. Cool to room temperature or below.
- Whip the cream until a persistent cream.
- Beat whites with powdered sugar until persistent peaks.
- Add whipped cream to the cooled raspberries, mix gently.
- Then add proteins, add proteins in parts, gently stirring with a silicone spatula.
- Divide the air mass into molds – in silicone molds or glasses. Refrigerate for 3-4 hours to cool.
Enjoy your meal!
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