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Iced raspberry mousse


Preparation : 10 min Resting : -
Cooking : - Equipment :
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Serves 4 :
300 g (10 oz) frozen raspberries
5 tbsp icing sugar
1 lemon 
3 egg whites
1In the main bowl, fitted with the whisk, whisk the egg whites until stiff and set aside in a bowl.
2Using the citrus press, extract the lemon juice.
3Remove the citrus press and attach the main blade. Add the raspberries (very slightly defrosted), the icing sugar and the lemon juice. Blend for one minute.
4Gently fold this mixture into the egg whites with a spatula.
5Tip: the mixture into stemmed glasses and serve immediately. This dessert cannot be left standing for any length of time.

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