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Strawberry And Raspberry Mousse

American.Kitchen's picture
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 Envelope)
  Hot water 50 Milliliter (1/4 Cup)
  Granulated sugar 150 Milliliter (2/3 Cup)
  Maple syrup 45 Milliliter (3 Tablespoon)
  Boiling water 125 Milliliter (1/2 Cup)
  Strawberries 500 Milliliter, hulled (2 Cup)
  Raspberries 250 Milliliter (1 Cup)
  Grated lemon rind 15 Milliliter (1 Tablespoon)
  Egg whites 5
  Heavy cream 250 Milliliter, whipped (1 Cup)

Grease 8 cup (2 L) souffle mold with oil.
Sprinkle gelatine over 1/4 cup (50 ml) hot water placed in small bowl; set aside.
Place half of sugar, maple syrup and boiling water in saucepan.
Bring to boil and continue cooking 2 minutes over medium heat.
Stir in both fruits and lemon rind; continue cooking 3 minutes.
Transfer contents to food processor and puree.
Replace mixture in saucepan and mix in gelatine; cook 1 minute.
Pour fruit mixture into bowl and refrigerate.
When fruit mixture starts to set, begin preparing egg whites by placing them in bowl.
Beat with electric beater until they peak.
Add remaining sugar and continue beating 30 seconds.
Fold into fruit mixture using spatula.
Incorporate whipped cream and pour mixture into prepared mold.
Refrigerate 8 hours.

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