creamy raspberry mousse set with gelatin; fibre content is likely much lower than nutrition facts imply because raspberry seeds have been strained out Recipe Ingredients for Raspberry Bavarois 675 g raspberries 15 g gelatin powder 6 tbsp. cold water 100 g sugar 6 tbsp. water 250 ml whipping cream 50 g icing sugar Recipe Directions for Raspberry Bavarois Liquidise the raspberries in a blender then sieve to remove the seeds. This should give about 2 cups of smooth puree. Sprinkle the gelatin powder (2 packets = 15 g) over 6 tablespoons of cold water in a small bowl. Set that bowl over a larger bowl containing hot/boiling water. Allow the gelatin to dissolve. This will take about 10 minutes. In a small saucepan, gently heat the granulated sugar and 6 tablespoons of water until the sugar dissolves. Bring to a boil then remove from the heat. Combine the sugar syrup and the gelatin mixture, and mix well. Add the syrup-gelatin mixture to the raspberry puree and mix well. Put in the fridge to cool. Whip the whipping cream with the icing sugar until peaks form. Carefully fold the whipped cream into the cold raspberry mixture. Pour mousse into individual serving dishes (I like ramekins) or jelly moulds. Allow to set in fridge.

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