Frozen Raspberry Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 49 g |
Ingredients
- Ingredients
- 300 grams Raspberries
- 60 grams powdered sugar
- 4 sheets gelatin
- 1 Vanilla bean
- 200 grams Quark
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp Lime juice
- 100 grams sugar
- 4 egg whites
- 200 milliliters Whipped cream
Preparation steps
Rinse raspberries, pick over, and pat dry. In a saucepan, heat raspberries with powdered sugar until warm. Let cool slightly and puree. Let cool completely.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Split vanilla bean lengthwise and scrape out seeds. Whisk quark with yogurt, lime juice, vanilla bean seeds and sugar until smooth.
Place gelatin sheets, still dripping wet, in a small saucepan. Dissolve over low heat, stirring. Stir in 2-3 tablespoons of quark mixture, then pour gelatin mixture back into the bowl of quark. In separate bowls, beat egg whites and cream until stiff. Fold both into quark mixture and pour into a loaf pan. Pour in raspberry purée and draw a fork through mixture to form a spiral pattern. Refrigerate until solid, about 2 hours. Transfer to freezer until firm, 30-45 minutes (mousse should still be soft enough to eat with a spoon).
