raspberry_mousse
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raspberry_mousse [2023/05/13 15:45] jforbes |
raspberry_mousse [2023/05/13 15:55] (current) jforbes |
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| ==== Raspberries ==== | ==== Raspberries ==== | ||
| - | * leaf gelatin: 10 grams (silver) | + | * leaf gelatin: |
| * [[raspberry_puree|Raspberry Puree]] | * [[raspberry_puree|Raspberry Puree]] | ||
| Line 18: | Line 18: | ||
| * Heavy Cream 300 g | * Heavy Cream 300 g | ||
| + | ===== Procedure ===== | ||
| + | ==== Raspberries ==== | ||
| + | - Soak the gelatine in a bowl of cold water for 10 minutes, or until soft. | ||
| + | - Put 4-5 tablespoons of strawberry puree in a small bowl and heat it gently in the microwave until lukewarm. | ||
| + | - Drain and squeeze well the gelatin and dissolve it into the lukewarm puree. | ||
| + | - Add the mixture to the remaining puree. | ||
| + | ==== Italian Meringue ==== | ||
| + | - Start making the sugar syrup. | ||
| + | - Put sugar and water in a saucepan bring to a boil without stiring. | ||
| + | - Let the syrup boil until it reaches 230°F. | ||
| + | - Start whipping the egg whites slowly and when the syrup reaches 250°F | ||
| + | - Pour the hot syrup down the side of the bowl into the egg whites slowly while slowly mixing the whites. | ||
| + | - Increase the speed to high and continue to mix until cooled down to room temperature. | ||
| + | - Set aside. | ||
| + | ==== Finish ==== | ||
| + | - Whip the heavy cream until it holds medium-firm peaks. | ||
| + | - Fold a tablespoon at a time the puree into the Italian meringue. | ||
| + | - Then fold the whipped cream into the meringue. | ||
| + | - Pour the mousse into 6 or 8 glasses, cover with clingfilm and chill for at least 4 hours. | ||
raspberry_mousse.1684007136.txt.gz · Last modified: 2023/05/13 15:45 by jforbes