Raspberry jelly with lemon-mascarpone mousse

Name: Raspberry jelly with lemon-mascarpone mousse
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 sheets Gelatine; 300 g Raspberries; 120 g Sugar; 1 Organic Lemon; 3 Eggs (size L); 1 package Vanillin sugar; 250 g Mascarpone; 1 pinch Salt

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

2 sheets Gelatine
300 g Raspberries
120 g Sugar
1 Organic Lemon
3 Eggs (size L)
1 package Vanillin sugar
250 g Mascarpone
1 pinch Salt

Directions

1
Soak gelatine in cold water. Puree raspberries, except for 6 pieces, and pass through a sieve. Heat raspberry puree and 20 g sugar in a saucepan. Squeeze out the gelatine and dissolve in it. Divide into 6 glasses (approx. 200 ml each), let them cool down and put them in a cool place for approx. 2 hours
2
Wash the lemon, grate dry and thinly grate half of the peel. Halve the lemon, squeeze the juice from one half. Separate the eggs. Stir egg yolks, vanillin sugar and 50 g sugar for about 2 minutes until creamy. Stir in mascarpone, lemon peel and 2 tbsp. juice. Beat egg whites until stiff, add 50 g sugar and salt. Carefully fold the beaten egg whites into the lemon cream and spread on the glasses. Chill the cream for about 3 hours. Decorate each cream with a raspberry before serving
3
Waiting time approx. 5 hours