Sour Cream Mousse with Raspberry Sauce

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the gelatine in cold water. Separate the eggs. Whip the egg yolks with 50 g sugar, orange juice and orange peel and almond syrup over a water bath until warm and thick. Squeeze out the gelatine and dissolve in it. Fold in the sour cream, then chill the cream.
Beat the egg whites with the remaining sugar until stiff. Beat the cream until stiff too. When the sour cream begins to set, fold in both. Fill the mousse into decorative glasses and cover and chill for at least 3 hours.
Set aside some raspberries for decoration, puree the remaining raspberries and season with lemon juice and powdered sugar.
Take the mousse out of the fridge, pour plenty of raspberry sauce over it and decorate with the remaining raspberries.

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