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.
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.
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