Raspberry Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 32 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
