Raspberry-Rose Mousse

Name: Raspberry-Rose Mousse
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 250 g Raspberries; 250 g Whipped cream; 250 g Mascarpone; 250 g Low-fat curd; 120 g Sugar; 2-3 TEASPOONS Rose water; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Petals of 1 untreated rose

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

250 g Raspberries
250 g Whipped cream
250 g Mascarpone
250 g Low-fat curd
120 g Sugar
2-3 TEASPOONS Rose water
4 TABLESPOONS Lemon juice
7-10 Tbsp Petals of 1 untreated rose

Directions

1
Select the raspberries and puree them finely with a hand blender, except for about 100 g for sprinkling. Whip the cream with the whisk of the hand mixer until stiff
2
Mix mascarpone, quark, pureed raspberries, sugar, rose water and lemon juice. Fold in cream and arrange in a bowl. Sprinkle with remaining raspberries and rose petals