White Mousse with Raspberry Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 506 mg | (51 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 70 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
