Iced raspberry mousse

Name: Iced raspberry mousse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g Raspberries; 75 g Sugar; 1 package Vanillin sugar; 300 g Whipped cream; 2 Protein (size M); baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

250 g Raspberries
75 g Sugar
1 package Vanillin sugar
300 g Whipped cream
2 Protein (size M)
baking paper

Directions

1
Sort 200 g raspberries. Puree 30 g sugar, vanillin sugar and raspberries and pass through a sieve. Whip the cream until stiff. Carefully stir in the raspberry puree
2
Beat the egg whites until stiff, allow the remaining sugar to trickle in and also carefully fold into the raspberry cream. Cover 6 cups (approx. 100 ml each) tightly with baking paper (approx. 3 cm higher than the cup) and fill in the raspberry mousse. Smooth the surface and freeze for about 6 hours
3
Remove the baking paper before serving. Decorate the raspberry mousse with the remaining raspberries
4
waiting time approx. 6 hours