Raspberry cream mousse

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Sort the raspberries and pass through a sieve. Squeeze out the gelatine, dissolve lukewarm. Stir 2 tbsp. raspberry puree and lemon juice into the gelatine. Stir the mixed gelatine into the rest of the puree. Cool until it begins to set

2. 2

   Whip the cream until stiff. Whip the egg whites until stiff, allowing the sugar to trickle in. Fold the beaten egg whites and cream into the puree one after the other. Divide the mousse into glasses and chill for at least 2 hours until the mousse is firm. Decorate with raspberries

3. 3

   waiting time approx. 2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
51 g

FATS
16 g

PROTEINS
7 g