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Marbled Raspberry Mousse Recipe
|Raspberries/Blackcurrants||4 Ounce, stewed in (100 Gram)|
|Water/7 1/2 oz can unsweetened raspberries / blackcurrants||1⁄2 Pint (150 Milliliter)|
|Egg||1 , separated (Size 4)|
|Caster sugar||2 Tablespoon|
|Powdered gelatin||1 Teaspoon (Scant Teaspoon)|
Calories 135 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.79 g3.9%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 40.5 mg1.7%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3.7 g14.7%
Sugars 17.7 g
Protein 6 g11.9%
Vitamin A 2.8% Vitamin C 24.8%
Calcium 2.9% Iron 4.9%
*Based on a 2000 Calorie diet
1) Rinse the fruits, discard the skins and seeds ; puree up to 120 ml with some of the juice.
2) Into a bowl, add the egg yolk , 1 tbsp of the sugar and whisk until thick and fluffy; dissolve the gelatine in the water, stir into the egg yolk mixture alongwith the fruit puree; chill until just starting to set.
3) Stiffly whisk the egg white with the 1 tbsp of sugar, gently fold into the fruit mixture, streak to give a marble finish.
4) Pour into a tall stemmed glass, chill until set and serve.