Raspberry Macarons
Desserts from Italy
Red Raspberry Mousse
Red Raspberry Mousse
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sweet, delicious and colorful!
preparation
step 1
Hydrate 3 g of gelatin in cold water. Melt the white chocolate in the microwave and insert the Greek yogurt (35 ° C) and mix.
step 2
Add the jelly and mix with the minipimer for about 1-2 minutes.
step 3
Add the semifinished cream and pour your mousse into the steel ring and place it in freezer for about 2/3 hours.
step 4
For Italian meringue: Melt the sugar softly in the water and bring it to a temperature of 121 ° C.
step 5
Begin to mount the blades with an electric bush when the syrup reaches about 115 ° C. When T is reached 121 ° C, pour syrup into wire and fit until a soda and glitter meringue is obtained.
step 6
Quench 5 grams of jelly with the indicated water and then briefly heat it to the microwaves. Heat about 50 g of raspberry puree and unretel it to jelly and mix thoroughly.
step 7
Then incorporate the remaining puree by mixing it with a whip. Add 50g of Italian meringue and finally the whipped cream.
step 8
Place a piece of sponge cake (18 cm in diameter) on the bottom of your steel rim, pour half the mousse into the raspberries, then the frozen white chocolate and yoghurt mousse
step 9
Finish with the rest of your raspberry mousse.
step 10
Let it rest in the freezer for at least 4 hours then decorate your mousse, I used red cocoa butter spray and fresh raspberries.
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