Speculoos Mousse with Raspberry Groats
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin, white
- 150 g almond (s) mus
- 100 g quark, 40%
- 500 g natural yourt
- 50 g powdered suar
- 2 teaspoons lemon juice
- 200 g whipped cream
- 10 speculoos (spiced speculoos)
- 250 ml juice (red currant juice)
- 5 tablespoon syrup (raspberry syrup)
- 1 tablespoon cornstarch
- 300 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- The day before:
- Soak gelatin. Mix the almond butter with the quark, yogurt, powdered sugar and lemon juice. Squeeze out the gelatine, dissolve over a mild heat. First stir in 1 tablespoon of the cream, then the rest. Whip the cream until stiff and fold under. 1/2 cream in a shallow bowl, speculoos on top, remaining cream on top and chill.
- During the day:
- For the grits, bring the juice and syrup to a boil in a saucepan. Add the mixed starch and bring to the boil. Let the raspberries steep in it for a moment.
- Cut off the mousse and serve on plates with raspberry groats.
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