John Myers
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Chocolate Coated Raspberry Mousse with Marinated Berries and Frozen Yoghurt
The perfect chocolate coated raspberry mousse with marinated berries and frozen yoghurt recipe with a picture and simple step-by-step instructions.
raspberry mousse
- 3 leaf Gelatin
- 100 g Whipped cream
- 250 g Raspberries
- 3 tbsp Powdered sugar
- 0,5 Lemon
- 50 g Sugar
- 125 g Mascarpone
Chocolate cylinder
- 200 g Whole milk couverture
- 4 leaf Foil
Marinated berries
- 100 g Blueberries
- 100 g Strawberries
- Raspberry liqueur
Frozen yogurt
- 250 g Yogurt
- 250 g Cream
- 130 g Sugar
- Raspberry pulp
- Soak the gelatine in cold water and whip the cream until creamy.
- Mix the raspberries with powdered sugar and strain.
- Then bring the lemon juice to the boil with sugar. Squeeze out the gelatine well and dissolve it in the hot lemon juice mixture while stirring.
- Then stir the mascarpone with ¾ of the raspberry pulp until smooth and fold in the cream.
- Fill the raspberry mousse into the chocolate cylinder and place in the refrigerator for at least 3 hours.
- Heat the couverture over the water bath until it has melted.
- Then cool the couverture to 27 ° C and place on the foil or the baking paper. Spread the whole thing very thinly with a palette into a long strip and wait a moment for the couverture to set. Then shape the foil into a drop, connect the two ends and let it solidify in a cool place.
- Put the berries in a bowl, marinate with a little raspberry liqueur, depending on your taste, and let it steep for at least 3 hours.
- Heat the cream and sugar until the sugar has completely dissolved. Then take it off the stove and let it cool down while stirring.
- Then stir in the yoghurt and pour the mixture into the ice cream maker (stir for at least 60 minutes). The ice must then freeze in the freezer for at least 24 hours.
- After freezing through, marble the frozen yoghurt with a little raspberry pulp to intensify the taste.
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