Caramel mousse on raspberry puree

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix 4 tablespoons of milk, 50 g sugar and pudding powder. Bring the rest of the milk to the boil, remove from the heat and add the pudding powder. Bring to the boil again briefly while stirring.

2. 2

   Place in a bowl, cover with cling film (to prevent skin formation) and allow to cool. In the meantime, defrost the raspberries at room temperature and put aside a few nice ones for decoration.

3. 3

   Puree the remaining raspberries, 3 tablespoons of sugar, lemon juice and 1-2 tablespoons of water and pass through a sieve. Caramelise the remaining sugar until golden brown. With the help of a spoon, pour the caramel in strips over the edges of the plate.

4. 4

   Spread the raspberry puree on the plates. Whip the cream until stiff, allowing the cream setting agent to trickle in. Stir the caramel pudding with the whisk of the hand mixer until smooth and fold in the cream. Put into a piping bag with a large star-shaped spout and refrigerate.

5. 5

   Just before serving, sprinkle 3-4 thick caramel tuffs onto each plate. Serve decorated with mint and remaining raspberries.

Nutrition Facts

KCAL
350 kcal

CARBS
53 g

FATS
12 g

PROTEINS
6 g