Raspberry – Prosecco – Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g raspberries
- 175 grams sugar
- 0.5 ½ lemon (s), the juice from it
- 5 sheets gelatin, red
- 0.5 teaspoon ½ aroma (zirconia peel), alternatively the zest an untreated lemon
- 200 g whipped cream
- 2 egg whites
- 150 ml sparkling wine (Prosecco)
- 2 packs vanilla sugar
- 6 raspberries for garnish
- 6 mint leaves for garnish
- some whipped cream, for garnish
Print Recipe
Pin Recipe Instructions
- Simmer the raspberries, sugar, lemon juice, lemon peel, vanilla sugar and the prosecco in a saucepan for approx. 10 minutes. Then brush through a fine sieve so that the seeds of the raspberries remain.
- Soak the gelatine in a little cold water according to the instructions on the packet. Then squeeze out, dissolve and stir into the liquid raspberry sauce. Let cool until the mass starts to gel. Beat the whipped cream until stiff, beat the egg white until stiff and gradually stir both into the raspberry sauce. Divide between 6 dessert glasses and chill.
- Garnish with a dollop of whipped cream, a raspberry and a mint leaf.
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