Tender raspberry-rose mousse

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Select the raspberries, wash and drain if necessary. Puree the raspberries with a hand blender, except for about 100 g for sprinkling. Pass through a fine sieve. Mix with mascarpone, crème fraîche, sugar, rose water and lemon juice.

2. 2

   Squeeze out the gelatine and dissolve in a small pot at very low heat. First stir 3 tbsp. raspberry cream into the gelatine, then stir everything into the rest of the cream. Chill for about 15 minutes until the cream begins to gel.

3. 3

   Whip cream until stiff, fold into the gelling cream. Cover and chill for at least 3 hours. Sprinkle mousse with the remaining raspberries.

Nutrition Facts

KCAL
520 kcal

CARBS
27 g

FATS
42 g

PROTEINS
4 g