RASPBERRY COMPOTE WITH LEMON FLUFF
Hallonkompott med citronfluff
Serves 4
2 cups frozen raspberries (or other berries)
0.2 cup sugar
1 teaspoon vanilla sugar
1 egg
1 tablespoon sugar
0.2 cup lemon curd
0.4 cup heavy cream
Bring raspberries, sugar and vanilla sugar to a boil while stirring. Let cool.
Separate the egg. Beat the white with 1 tablespoon sugar until stiff and fluffy. Beat the cream. Stir lemon curd and egg yolk to a smooth mixture. Stir half of the egg white into the lemon mix, then gently blend in the cream and remaining egg white to a fluffy lemon cloud.
Cover well and let fluff and compote get really cold in the fridge. Take it out and leave in room temperature 10 minutes before serving.
Alternate raspberry compote and lemon mousse in cups or bowls, and serve with some kind of crisp cookie.
Enjoy!
Bella
Hallonkompott med citronfluff
Serves 4
2 cups frozen raspberries (or other berries)
0.2 cup sugar
1 teaspoon vanilla sugar
1 egg
1 tablespoon sugar
0.2 cup lemon curd
0.4 cup heavy cream
Bring raspberries, sugar and vanilla sugar to a boil while stirring. Let cool.
Separate the egg. Beat the white with 1 tablespoon sugar until stiff and fluffy. Beat the cream. Stir lemon curd and egg yolk to a smooth mixture. Stir half of the egg white into the lemon mix, then gently blend in the cream and remaining egg white to a fluffy lemon cloud.
Cover well and let fluff and compote get really cold in the fridge. Take it out and leave in room temperature 10 minutes before serving.
Alternate raspberry compote and lemon mousse in cups or bowls, and serve with some kind of crisp cookie.
Enjoy!
Bella
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