- For the mousse
- 3 sheets gelatin
- 4 egg yolks
- 1 egg white
- 4 tablespoons powdered sugar
- 1 generous pinch ground saffron
- ⅛ liter milk
- ¼ liter Whipped cream
- For the fruit puree
- 100 grams Raspberries
- 1 Kiwi
- 50 milliliters Sugar syrup (40 ml water + 40 grams sugar boiled)
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.