Denna hallonmousse går alltid hem och som alla mina fyllningar är den veggie- och halalvänlig! Receptet räcker till ett lager fyllning för en 24-centimeters bred tårta.
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This raspberry mousse is a favourite amongst all my friends and family! As my fillings always are, this mousse is perfect for anyone that doesn’t it gelatine. The recipe is enough to fill one layer for a cake that has a diameter of 24 centimeters.
Ingredients:
1 dl frozen raspberries
2 tablespoons water
0.5 tablespoons granulated sugar
lemon juice from half a lemon
2.5 dl jelly sugar
2 dl cream
1 dl frozen raspberries
2 tablespoons water
0.5 tablespoons granulated sugar
lemon juice from half a lemon
2.5 dl jelly sugar
2 dl cream
Do this:
1. Boil the raspberries together with water, sugar and lemon juice.
2. When the raspberries become puree, add the jelly sugar and let boil for about 10 minutes.
3. Pour into a bowl and let cool completely in the refrigerator.
4. Whip the cream and whip it down little by little in the raspberry puree.
5. Set the finished mousse in the refrigerator for at least 3 hours before you fill your cake or serve in glasses.
Mums!