We are here with the raspberry mousse recipe. Bring a nice chill to your table before summer ends with this dessert.
preparation time: 25 minutes + cool down
TIP: Instead of raw eggs, you can also use 250 g extra cream.
Necessary materials
- 150 g white chocolate, broken into pieces
- 2 tablespoons powdered sugar
- 3 sheets of gelatine soaked in cold water for 5 minutes
- 3 eggs, yolks separated from whites
- 375 ml whipped cream
- 1 teaspoon vanilla extract
- 2 tablespoons grenadine or pomegranate liqueur
- 300g raspberries, lightly crushed, for extra garnish
- For service: raspberry puree
MANUFACTURE
- Melt the chocolate in a water bath. In a separate pan, gently heat the powdered sugar with 2 tablespoons water until dissolved, then remove from the heat, add the gelatin and stir.
- In another bowl, use a mixer to beat the egg yolks, cream and vanilla extract until smooth. Add the chocolate and gelatine mixture and mix well. Add the pomegranate juice and the crushed raspberries to this mixture.
- In another bowl, whisk the egg whites until fluffy. Gently stir the egg white into the chocolate mixture. Pour into a large bowl and place in the fridge for 4 hours until set. To serve, sprinkle raspberry seeds on top and top with raspberry puree.
see also
BON APPETIT!
PER PERSON
CALORIES 344
OIL 27 g
SATURATED FAT 16 gr
CARBOHYDRATE 19 gr
Raspberry Cream Recipe (serves 2)
Recipe for cream cheese pancakes with raspberry sauce (serves 4)