Raspberry Mousse

by Editorial Staff

Delicate mousse of berry puree with yogurt and curd cheese.

Servings: 2

Ingredients

  • Raspberries (fresh or frozen) – 250 g
  • Curd cheese – 180 g
  • Yogurt without additives – 140 g
  • Sugar – 100 g
  • Powdered sugar – 30 g
  • Gelatin – 2 teaspoon
  • Water – 100 ml
  • Mint leaves – for decoration
  • Confectionery sprinkles – for decoration

Directions

  1. Cover raspberries with sugar, leave for about 1 hour so that the berries let the juice flow.
  2. Put on low heat, bring to a boil and cook for 5 minutes. All sugar should dissolve.
  3. Then rub the raspberries through a sieve.
  4. You will get a raspberry puree.
  5. Mix curd cheese with yogurt and powdered sugar.
  6. Beat until smooth and fluffy.
  7. Dissolve gelatin in water, leave for 10 minutes to swell. Then dissolve the gelatin in a water bath until the granules are completely dissolved.
  8. Mix the cheese mass with the berry puree.
  9. Pour in gelatin and mix thoroughly.
  10. Pour the curd-berry mass into bowls, glasses, or other forms and put in the refrigerator until it solidifies completely.
  11. Decorate the finished raspberry mousse with pastry sprinkles, mint sprigs, and raspberries.

Bon Appetit.

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