Desserts

Raspeberry Mousse
  • For : 8 servings
  • Time : 1 h 15
  • Difficulty :  medium

For this recipe, you need :

  • 12 leaves gelatin
  • 250 g raspberry puree
  • 150 g italian meringue

Technical Stages :

  • 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 whipping cream. Combine the italian meringue and then the whipped cream.
  • Pour immediately in bowls.
  • Leave to set in the fridge.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Gelatin powder 150 bloomGelatin powder 150 bloom 24.50 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.80 Euro
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