Contents
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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