Gastronomixs

Raspberry mousse

Creation by Hidde de Brabander.

Makes 1050 grams.

Raspberry mousse

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Ingredients

250      

g

raspberry purée

8          

g

gelatine

 

 

 

Foam:

100      

g

water

300

g

sugar

200

g

egg whites

100

g

sugar

 

 

 

200      

g

whipped cream

Preparation method

  • Dissolve the gelatine and add to the raspberry purée.
  • Make the foam: boil the water with 300g sugar to 120oC.
  • Whisk the egg whites with 100g sugar.
  • Reduce the speed to half, add the sugar water and blend cold.
  • Add half the purée to the foam. Next, add the rest.
  • Gently fold in semi-thick cream.

Serving suggestions

  • Serve in a dessert combined with red fruits, pistachio, and tonka bean.
  • Delicious paired with watermelon, shiso green, and granny smith apple for a dessert amuse.
  • Perfect with dark chocolat, anise seed, and vanilla.

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