Raspberry Mousse

4
Average: 4 (1 vote)
(1 vote)
Raspberry Mousse
share Share
print
bookmark_border Copy URL
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 cal.(14 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates33 g(22 %)
Sugar added15 g(60 %)
Roughage7.2 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K14.3 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate41 μg(14 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C37 mg(39 %)
Potassium654 mg(16 %)
Calcium125 mg(13 %)
Magnesium54 mg(18 %)
Iron2.1 mg(14 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids9.4 g
Uric acid44 mg
Cholesterol25 mg
Complete sugar32 g

Ingredients

for
4
Ingredients
4 sheets gelatin
400 grams Raspberries
50 grams sugar
150 grams Yogurt (0.1% fat)
100 grams Whipped cream
400 grams Apricot
2 Tbsps Shredded coconut
50 milliliters Apricot juice
20 grams Coconut cream (canned)
1 Tbsp honey
1 Tbsp lemon juice
How healthy are the main ingredients?
RaspberryApricotWhipped creamsugarhoney

Preparation steps

1.

Soak the gelatine in cold water. Rinse and drain the raspberries and let dry briefly on a paper towel. Set some berries aside for garnish. Combine the remaining berries with the sugar in a pot and bring to a boil while stirring.

2.

Puree the raspberries with a hand blender. Squeeze the gelatin and stir it into the raspberry puree. Pour into a bowl and chill in the refrigerator. Once chilled, stir in the yogurt and creme fraiche and whisk together. Divide the mousse into ramekins and refrigerate overnight for best results. 

3.

Toast the coconut in a dry frying pan until golden. Blanch the apricots in boiling water, remove with a slotted spoon, peel off the skin and remove the pits. Put 1 tablespoon of grated coconut, the apricots, apricot juice, coconut cream, honey and lemon juice in a tall jar and puree with a hand blender. Turn the mousse out of the ramekins and drizzle with the coconut-apricot sauce. To serve, sprinkle with grated coconut and garnish with the reserved raspberries.