RASPBERRY SORBET MOUSSE
Hallonsorbetmousse
This dessert really offers you most of the good things in life. A raspberry sorbet is transferred into a lovely mousse and served with a creamy, fruity sauce of sieved raspberries. (I have no idea if you can use the word "sieve" as a verb, I'm just improvising!)
Serves 4
14 oz fresh or frozen raspberries
0.6 cup sugar
0.6 cup water
0.6 cup heavy cream
raspberries for decoration
Sauce:
7 oz fresh or frozen raspberries
2 to 3 tablespoons sugar
Trim but do not rinse fresh raspberries. Purée them in a mixer or food processor and sieve them to remove the pips/seeds/whatever they're called … Bring sugar and water to a boil and stir until the sugar has dissolved. Allow to cool. Mix the liquid with the puré in a bowl and put in the freezer for 1 to 2 hours, until half frozen.
Take it out and beat with an electric beater until fluffy. Put back in the freezer for another hour and beat a couple of times.
Beat the cream until thick and blend it into the raspberry puré about 1 hour before serving. Pour the mousse in a bowl and put in the freezer for another hour.
Mix the raspberries for the sauce and sieve them if you need to. Flavor with sugar. Unmould the mousse on a serving plate and decorate with some fresh raspberries. Serve the sauce separately.
Enjoy!
Bella
Hallonsorbetmousse
This dessert really offers you most of the good things in life. A raspberry sorbet is transferred into a lovely mousse and served with a creamy, fruity sauce of sieved raspberries. (I have no idea if you can use the word "sieve" as a verb, I'm just improvising!)
Serves 4
14 oz fresh or frozen raspberries
0.6 cup sugar
0.6 cup water
0.6 cup heavy cream
raspberries for decoration
Sauce:
7 oz fresh or frozen raspberries
2 to 3 tablespoons sugar
Trim but do not rinse fresh raspberries. Purée them in a mixer or food processor and sieve them to remove the pips/seeds/whatever they're called … Bring sugar and water to a boil and stir until the sugar has dissolved. Allow to cool. Mix the liquid with the puré in a bowl and put in the freezer for 1 to 2 hours, until half frozen.
Take it out and beat with an electric beater until fluffy. Put back in the freezer for another hour and beat a couple of times.
Beat the cream until thick and blend it into the raspberry puré about 1 hour before serving. Pour the mousse in a bowl and put in the freezer for another hour.
Mix the raspberries for the sauce and sieve them if you need to. Flavor with sugar. Unmould the mousse on a serving plate and decorate with some fresh raspberries. Serve the sauce separately.
Enjoy!
Bella
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