8 Serves
106 Mins
Prepare the raspberry puree by blending fresh raspberries and passing them through a sieve to remove seeds.
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
105 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
278 mg / 4,700 mgSodium
206 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
5 g / 28 gSugar
50 g / 50 gSaturated Fat
14 g / 20 gCholesterol
327 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Whip the heavy cream with sugar until stiff peaks form, then gently fold in the raspberry puree and dissolved gelatin.
Line the bottom and sides of the Charlotte mold with ladyfingers, ensuring they are tightly packed.
Pour the raspberry mousse into the prepared mold and smooth the top with a spatula.
Refrigerate the dessert for at least 50 minutes until the mousse is firmly set before unmolding.
3
g50
g10
g
Danish