You might have noticed I am publishing a lot of light meals and desserts lately? Well, Ramadan is fast approaching so I am preparing some special recipes for the occasion! Stay tuned...
This raspberry mousse is set with the help of a little flavorless gelatin, making the recipe a foolproof one. I happened to have a bunch of sweet clementines which went well with the mousse, but you can use canned mixed fruit just as well.
It is well worth the extra step of sieving the raspberries, because they can hide a lot of seeds that will disrupt the pleasure of eating. Setting the gelatin should not take more than two hours in the refrigerator, making this a dessert that can be made and served on the same day.
Ingredients:
2 cups frozen raspberries
1 cup cream
1/2 cup powder sugar
1 Tbsp gelatin
1/4 cup water
1 cup clementine segments
Method:
Defrost the raspberries completely (I used a microwave) and puree in a blender. Push the puree through a sieve and discard the seeds. Set the seedless puree aside to cool completely.
In a small bowl, mix the gelatin powder and a quarter cup of cold water to bloom it.
In a large bowl, whisk the cream and powdered sugar to a stiff peak. Fold in the raspberry puree.
Heat the bloomed gelatin just until melted, not piping hot. If it is too hot, let cool to tepid, than add to the raspberry mousse and whisk well.
Pour half the mixture in your prepared serving dish or dishes. Put in the freezer for about 5 minutes to set. Remove from the freezer, arrange the peeled clementine segments , then pour the remaining raspberry puree over.
Refrigerate for two hours, up to overnight, to set. Serve with extra whipped cream and fresh berries.
صحة و عافية
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