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Raspberry Jelly and Simple Chocolate Mousse …

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 147 kcal

Ingredients
 

Raspberry jelly ...

  • 50 g Frozen raspberries
  • 3 tsp Powdered sugar
  • 200 ml Water
  • 3 sheet Gelatin white

... and simple chocolate mousse

  • 70 g Whipped cream
  • 25 g Dark couverture chocolate
  • 20 g Whole milk couverture
  • 1 tbsp Amaretto

Serving

  • Spray cream
  • Chopped pistachios
  • Lemon balm fresh

Instructions
 

Raspberry jelly ...

  • Bring the raspberries to the boil briefly with powdered sugar and water. Allow to cool slightly. Soak gelatin in cold water.
  • Strain the raspberries through a sieve. Heat the juice again. Squeeze out the gelatine well and dissolve it in the juice.
  • Rinse molds with cold water. Pour in the juice and place in the refrigerator to set.

... und einfache Schokoladen Mousse

  • Heat the cream. Take the pot off the stove. Dissolve the couverture in it. Stir in the amaretto. Chill for two hours.
  • Briefly whip the chocolate cream. Cut off the cams with a damp spoon.

Serving

  • Jello - Put the molds briefly in warm water. Tip carefully onto the dessert plate. A couple of cams of the mousse. Garnish with cream, chopped pistachios and lemon balm.

Nutrition

Serving: 100gCalories: 147kcalCarbohydrates: 13.6gProtein: 7gFat: 5.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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