This Raspberry Mousse has an incredible creamy texture that perfectly combines with the sweetness and tartness of the raspberry, making it the perfect dessert to impress at any dinner or meal.
The gelatin is dissolved in 1/3 cup of cold water and then heated in a double boiler until dissolved.
The cream must be cold; we whip it in a mixer until it doubles in volume. In a separate bowl, beat the egg whites and gradually add the sugar until a meringue forms. Add the crushed raspberries along with the dissolved gelatin, folding gently.
Finally, add the whipped cream and mix well. Pour into small individual molds that have been lightly sprayed with cooking spray to make it easy to remove them once set.
Chill for at least 2 hours.
Invert onto dessert plates and decorate with raspberries and halved lychees.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?