LUXURIOUS RASPBERRY MOUSSE
Lyxig hallonmousse
Be happy with raspberries! Using gelatin sheets isn't as difficult as it may sound. Read the recipe through and go!
Serves 8
4 gelatin sheets
2 cups raspberries, fresh or frozen
2 eggs
0.4 cup sugar
1.2 cup heavy cream
fresh lemon balm
Soak the gelatin sheets in cold water. Bring 9 oz of the raspberries to boil for about 5 minutes on low heat until you have a compote. Remove saucepan from heat and melt the squeezed gelatin sheets. Allow to cool.
Separate the eggs and beat the whites until stiff and fluffy. The yolks are not used in this dessert but can be saved in the fridge for a couple of days, well covered. Add sugar and beat until firm and fluffy.
Beat the cream. Fold the cooled raspberry compote into 0.4 cup whipped cream. Add remaining cream and fold it all together without stirring too much. Add the egg whites the same way.
Mash 9 oz raspberries, but save some for decoration. Fold in this mash into the mousse. Put some whole berries in the bottom of each serving glass and fill up with raspberry mousse. Store in the fridge for about 2 hours and serve with raspberries and lemon balm.
Enjoy!
Bella
Lyxig hallonmousse
Be happy with raspberries! Using gelatin sheets isn't as difficult as it may sound. Read the recipe through and go!
Serves 8
4 gelatin sheets
2 cups raspberries, fresh or frozen
2 eggs
0.4 cup sugar
1.2 cup heavy cream
fresh lemon balm
Soak the gelatin sheets in cold water. Bring 9 oz of the raspberries to boil for about 5 minutes on low heat until you have a compote. Remove saucepan from heat and melt the squeezed gelatin sheets. Allow to cool.
Separate the eggs and beat the whites until stiff and fluffy. The yolks are not used in this dessert but can be saved in the fridge for a couple of days, well covered. Add sugar and beat until firm and fluffy.
Beat the cream. Fold the cooled raspberry compote into 0.4 cup whipped cream. Add remaining cream and fold it all together without stirring too much. Add the egg whites the same way.
Mash 9 oz raspberries, but save some for decoration. Fold in this mash into the mousse. Put some whole berries in the bottom of each serving glass and fill up with raspberry mousse. Store in the fridge for about 2 hours and serve with raspberries and lemon balm.
Enjoy!
Bella
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