raspberry_mousse
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Table of Contents
Raspberry Mousse
Ingredients
Raspberries
- leaf gelatin: 10 grams (silver)
Italian Meringue
- Sugar 160 g
- water 30 ml
- Egg Whites 3 large eggs
Finish
- 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.
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