Strawberry And Raspberry Mousse
|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)|
|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.