This soft and creamy raspberry mousse can be whipped up in a jiffy. Delicious for any occasion, can you wait while it sets in the fridge?
The main thing:
Other stuff:
Made by Véronique
Published at 2017-07-02, this recipe is for 6 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
View the original recipe via:
https://ohmydish.com/recipe/raspberry-mousse
Use a fork to crush half of the raspberries. If you like your mousse very smooth, you can use a blender to create a smooth raspberry puree. Beat the heavy cream until it has reached the thickness of yogurt.
Combine the cream with the raspberry puree. Degrease the bowl and whisk of your standmixer with a few drops of lemon juice and a paper kitchen towel. Beat the egg whites until they form stiff peaks.
Gradually add the sugar and mix them a few minutes more. Carefully fold in the egg whites, make sure the mixture is as fluffy as possible and divide them over the glasses, the easiest way to do is using a piping-bag without nozzle, but you can also use a spoon. Refrigerate for at least 2 hours.
As soon as the mousse is set enough, you can serve it. Garnish with fresh raspberries and chocolate shavings. You can easily make your own shavings by scraping a sharp small knife over a chocolate bar. Enjoy!
