Latvian cranberry mousse (Debesmanna)

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Boil up the nectar and sugar. Stir in the pulp powder and simmer for about 5 minutes. Finely puree the cream and chill for approx. 1 hour

2. 2

   Whip the cream with the whisk of the hand mixer for approx. 5 minutes. Whip cream until stiff and fold into the cream. Chill the cream for about 1 hour. Fill cream into small bowls and decorate with lemon balm. Milk tastes good with it

3. 3

   Meanwhile cook the spaetzle in boiling salted water for 2-3 minutes. Drain. Melt butter in the pot. Swivel the spaetzle in it.

Nutrition Facts

KCAL
230 kcal

CARBS
34 g

FATS
9 g

PROTEINS
2 g