4 Serves
398 Mins
Place the gelatine leaves in a small bowl, cover with warm water, and allow to soak for 5 minutes.
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AmericanVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
147 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
447 mg / 4,700 mgSodium
85 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
10 g / 28 gSugar
32 g / 50 gSaturated Fat
14 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Drain the gelatine leaves and squeeze out any excess water. In a saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium-low heat for 6 minutes until the berries have completely broken down.
Push the raspberry mixture through a sieve into a clean bowl to remove the seeds. Stir the softened gelatine leaves into the warm fruit puree until fully dissolved.
Set the raspberry mixture aside to cool for 15 minutes.
Using an electric whisk, whip the heavy cream in a mixing bowl until soft peaks form.
Gently fold the whipped cream into the cooled raspberry mixture until combined. Spoon the mousse into ramekins and chill in the refrigerator for at least 6 hours.
Before serving, garnish each portion with a few fresh raspberries.
16
g26
g24
g
