YUMMY: French raspberry mousse

Raspberry mousse perfectly complements the festive table, because it is not only very tasty, but incredibly beautiful dessert. It will decorate your table and make a variety in the solemn menu, especially since it is prepared very, very simply. At registration it is possible to use fresh berries of a raspberry, leaves of mint, and also whipped cream.

Ingredients:
-300 g raspberry puree - about 450 g raspberries
-160 g cream 33%
-2 protein
-100 g sugar
-14 g of gelatin

The recipe is quite simple

Wash and wipe through a sieve (I most often just grind it in a blender)
Whip the cream to a persistent cream
Soak the gelatin in cold water and leave it to swell, and then melt on a steam bath or in a microwave
Warm up the raspberry puree and add the gelatin and mix thoroughly - Cool to a temperature of 20 degrees
Now we are preparing the Swiss meringue
Mix eggs with sugars and put on a water bath and, whipping, bring the mixture to a temperature of 63 degrees
It will lighten up, bolier than air, and the sugar will completely dissolve - It will take approximately 5-7 minutes
Remove the mixture from the heat and continue to whisk until the merenga cools
Add the whipped cream to the cooled raspberry mixture, then gradually add meringue
Distribute the molds and well asturate before serving - decorate with raspberry berries at will
Bon Appetit