- raspberries – 400 gr.
- cream 33% – 160 ml.
- egg whites – 2 pcs.
- icing sugar – 60 g.
- gelatin – 10 gr.
1 Prepare the raspberry puree with a blender, then rub through a sieve.
2 Heat raspberry puree over low heat, add gelatin (dilute gelatin according to the instructions), but do not boil, stir well so that the gelatin is completely dissolved, cool to room temperature or lower.
3 Whip the cream until a cream is firm.
4 Beat whites with powdered sugar until persistent peaks.
5 Introduce whipped cream into the cooled raspberries, mix gently, then add the proteins, add the proteins in parts, gently mix with a silicone spatula.
6 Arrange the air mass into molds, in silicone molds or glasses.
Put in the refrigerator for 3-4 hours to cool.
Decorate the finished raspberry mousse with fresh berries!
The berry mousse is tender, airy and very, very tasty.
It can be used to fill the cake.
Bon Appetit everyone! Cook with pleasure!