Raspberry Mousse with Butter Crisps
A refreshing mousse, great for summer days!
Ingredients
-
2 eggs
-
50g sugar
-
250g raspberries
-
120ml cream
-
12 raspberries (for garnish)
Preparation Method
- Separate the whites and yolks and beat the whites until stiff peaks form. Left it aside.
- Mix the egg yolks and sugar in a large bowl.
- Place the 250g of raspberries in the bowl of a blender and blend until paste forms. Add to the mixture and stir.
- Whip the cream until stiff peaks form and gently fold into the mixture.
- Add the egg whites to the mousse, mixing gently with a silicone spatula.
- Divide between the 4 verrines and refrigerate for 6 hours.
- Just before serving, sprinkle butter crisps cut into small pieces over the mousse and garnish each with a few raspberries.
