Composition / ingredients
Cooking method
Raspberry mousse is a very tasty dessert, while its calorie content is quite low. Besides, raspberries, as I have already said, are very good for health.
The recipe is quite simple.
Raspberries need to be sorted, washed and wiped through a sieve (I usually just grind in a blender).
Gelatin is soaked in a small amount of water.
The whites and yolks should be separated from each other.
Beat the yolks with sugar and starch until foam is obtained. We put the resulting mixture on a water bath constructed from two pots.
Continuing to beat, gradually pour in hot milk.
Cook for half an hour, continuing to beat intensively.
Pour the whipped whites into the resulting milk mixture. Then add gelatin, mix and leave to cool.
Then add our raspberry puree to the cooled mixture, mix thoroughly and put it in the refrigerator.
After 15 minutes, it is necessary to add whipped cream, mix and, having spread out in portions, leave in the refrigerator for an hour.
Ready raspberry mousse can be decorated with berries.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Corn starch - 329 kcal/100g
