Desserts
Non-illustrated recipe

Raspeberry Mousse

  • For : 8 servings
  • Time : 
  • Difficulty : 

Ingredients for Raspeberry Mousse :

  • 12 leaves gelatin
  • 250 g raspberry puree
  • 150 g italian meringue
Print this recipe

Technical stages for Raspeberry Mousse :

  • Soak the gelatin in cold water.
  • Warm up the puree and add the drained gelatin to it. Mix well to combine fully.
  • Let it cool at room temperature.
  • Whip the . Combine the italian meringue and then the whipped cream.
  • Pour immediately in bowls.
  • Leave to set in the fridge.
Currently on sale
Multigrater MandolineMultigrater Mandoline 29.00 Euro
Meilleur du Chef partner
Cocooning Cuisine
Thank you for following this recipe !