White Mousse with Raspberry Puree

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White Mousse with Raspberry Puree
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Health Score:
52 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
701
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie701 cal.(33 %)
Protein21 g(21 %)
Fat36 g(31 %)
Carbohydrates70 g(47 %)
Sugar added50 g(200 %)
Roughage8.9 g(30 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.8 μg(9 %)
Vitamin E3 mg(25 %)
Vitamin K14.5 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.8 mg(73 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.3 mg(21 %)
Folate114 μg(38 %)
Pantothenic acid2.3 mg(38 %)
Biotin26.2 μg(58 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C60 mg(63 %)
Potassium1,343 mg(34 %)
Calcium506 mg(51 %)
Magnesium160 mg(53 %)
Iron10.2 mg(68 %)
Iodine39 μg(20 %)
Zinc3.5 mg(44 %)
Saturated fatty acids20.1 g
Uric acid28 mg
Cholesterol301 mg
Complete sugar70 g

Ingredients

for
4
Ingredients
3 sheets clear gelatin
milk
1 Vanilla bean
200 grams white Couverture
3 egg yolks
2 Tbsps sugar
1 pinch salt
1 cup Whipped cream 200 grams (approximately 7 ounces)
300 grams Raspberries
1 Tbsp powdered sugar
2 tsps Orange liqueur
250 grams mixed Berry (such as raspberries, blueberries, currants, strawberries)
mint (for garnish)
powdered sugar (for dusting)
How healthy are the main ingredients?
RaspberryWhipped creamsugarsaltmint

Preparation steps

1.

Soak the gelatin in cold water for 10 minutes to soften. Pour the milk into a pot. Slit the vanilla pod lengthwise and scrape out the seeds. Put the seeds and pod into the milk. Cut the chocolate into chunks and add to the milk. Slowly bring to a boil, stirring often so the chocolate dissolves.

2.

Beat the egg yolks and sugar in a bowl. Remove the vanilla pod from the milk. In a thin stream, pour the milk into the egg yolks, stirring constantly. Continue stirring over a hot water bath until the mixture thickens, but do not let it boil. Squeeze out the gelatin and dissolve it into the mousse. Refrigerate until it starts to gel. Whip the cream until stiff and fold into the mousse. Refrigerate.

3.

Remove any leaves or stems from the raspberries and strain through a sieve. Stir this with the powdered sugar and orange liqueur. Rinse the mixed berries and remove any leaves or stems.

4.

Pour the mousse into a piping bag with a large star tip and pipe onto dessert plates. Spread the raspberry puree and berries on the mousse. Garnish with mint and powdered sugar.