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raspberry cream

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raspberry cream


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Tempo de preparo

35 min(s)


4 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • Raspberries (frozen if not in season)500 g
  • semi-thick cream150 g
  • Egg whites2 unit(s)
  • sugar90 g
  • gelatin sheets3 unit(s)
  1. Soak the gelatine sheets in a bowl of cold water.
  2. Place the cream in a bowl and set aside in the fridge with a whisk.
  3. In a bowl, mash the raspberries.
  4. Pour into a pan and add the sugar. Mix well until the puree is hot. It must not boil.
  5. Off the heat, add the drained gelatin sheets and mix until completely dissolved. Let the mixture cool.
  6. In a bowl, beat the very cold cream until you get a thick cream. cool book
  7. Beat the egg whites until stiff.
  8. Mix the raspberry puree with the cream, then gently fold in the egg whites.
  9. Pour the mousse into individual bowls and refrigerate for at least 4 hours.

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