Hallonmousse med agar agar

This recipe is enough for a generous layer filling on a cake of 23 cm in diameter.

Ingredients (Raspberry mousse with agar agar):
225 g frozen raspberries
1 dl water
2 teaspoons lemon juice
0.75 teaspoon agar agar powder
3 dl whipping cream (soy / coconut cream makes vegan)
2 tablespoons powdered sugar

Do this:
1. Boil frozen raspberries, water and lemon juice in a saucepan until the raspberries dissolve completely.
2. Strain the raspberry mash to remove seeds. Bring to boil again with agar agar. Allow to cook, stirring, until it reaches 45 degrees (or boil for 3-5 minutes).
3. Pour into a cold bowl and allow to cool and thicken in room temperature. It will be like a thick but soft puree when it’s finished.
4. Whip the cream, but not too hard, you need margin to whisk in the raspberry puré.
5. Add the raspberry puré and powdered sugar. Whisk until everything is well mixed.