Marbled Raspberry Mousse Recipe
Ingredients
| Blackcurrants | 100 Gram, stewed | |
| Blackcurrants | 150 Milliliter | |
| Egg | 1 , separated | |
| Caster sugar | 2 Tablespoon | |
| 1 scant teaspoon powdered gelatine | ||
| Water | 1 Tablespoon | |
Directions
MAKING
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.
SERVING
4) Pour into a tall stemmed glass, chill until set and serve.
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.
SERVING
4) Pour into a tall stemmed glass, chill until set and serve.
Chef
