MOUSSE AUX FRAMBOISES

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Mousse aux framboises image

Categories     Egg     Dessert

Number Of Ingredients 6

2 cups Raspberries
1/2 cup Sugar
1/2 cup Sour Creme (add 1 tbsp sugar)
2 piece Eggs
2 cups Milk
3 pieces Gelatin Sheets

Steps:

  • Soften the gelatin in a bowl of cold water. Purée the raspberries, put them in a saucepan over low heat and add the sugar.
  • When the raspberry juice is hot, remove the pan from the heat (do not bring it to a boil).
  • Squeeze the gelatin and melt it in the hot raspberry juice. Allow the mixture to cool completely.
  • Whip the cream very cold with the milk to obtain a fairly thick consistency (the whip must leave furrows in the cream). Reserve cool.
  • Separate the whites from the yolks. Beat the whites in firm snow.
  • Pour the raspberry juice little by little into the terrine containing the cream. Stir the whites into snow.
  • Allow the mousse to set for 12 hours in the refrigerator.

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