Saffron Mousse

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Saffron Mousse
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Health Score:
72 / 100
3 h. 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie412 cal.(20 %)
Protein10 g(10 %)
Fat29 g(25 %)
Carbohydrates27 g(18 %)
Sugar added20 g(80 %)
Roughage2.7 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.3 mg(19 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C23 mg(24 %)
Potassium348 mg(9 %)
Calcium150 mg(15 %)
Magnesium33 mg(11 %)
Iron2.7 mg(18 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids14.9 g
Uric acid14 mg
Cholesterol370 mg
Complete sugar27 g


For the mousse
3 sheets gelatin
4 egg yolks
1 egg white
4 Tbsps powdered sugar
1 generous pinch ground saffron
l milk
¼ l Whipped cream
For the fruit puree
100 grams Raspberries
1 Kiwi
50 milliliters Sugar syrup (40 ml water + 40 grams sugar boiled)
For the garnish
50 grams Raspberries
½ Star fruit
How healthy are the main ingredients?
Whipped creamRaspberryRaspberryKiwi

Preparation steps


For the mousse, soak the gelatin in cold water.


Bring the milk and saffron to a boil and remove from the heat. Beat the egg white until stiff and beat the cream until stiff. Chill both. Beat the powdered sugar and the egg yolks until pale and creamy and gradually stir in the warm milk. Slowly heat the mixture, stirring constantly, until it thickens, then remove immediately from the heat. (The cream should not boil, because the egg will curdle.) Squeeze the gelatine well and stir in. Fold in the egg whites. Beat the mixture above a cold water bath until chilled. When the mass starts to gel, fold in the whipped cream. Pour the mousse into a bowl and chill at least 2-3 hours in the refrigerator.


For the sauce, rinse the raspberries, peel the kiwi, remove the white interior and cut the flesh into pieces. Puree each with half of the sugar syrup. For the garnish, rinse the raspberries and the star fruit and pat dry. Slice the star fruit. Spoon each fruit puree side by side onto dessert plates. Scoop out 2 tablespoons of mousse and shape into quenelles, place 3 quenelles on each plate of sauce. Serve garnished with the prepared fruit.