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Meg Mae
Forest fruit layer mousse
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Ingredients
Directions
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Let the gelatin soak in plenty of water.
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Puree 100 grams of raspberries with half the sugar.
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Puree 100 grams of blueberries with the rest of the sugar.
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Heat both fruit purees separately on a low setting (do not boil).
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Squeeze out the gelatin. Stir half through the raspberry puree and half through the blueberry puree.
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Beat the heat source thoroughly until the gelatine has distributed well.
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Pour the fruit purees into 2 separate bowls and let it cool down and become lumpy while stirring.
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Beat the whipped cream, spread over the 2 bowls and slowly fold through the fruit purees.
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Spread the mousses in layers over the glasses and let stiffen in the refrigerator for about 1 hour.
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Garnish before serving with fresh berries and mint leaves.
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Sprinkle with icing sugar.
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Nutrition
445Calories
Sodium0% DV0g
Fat55% DV36g
Protein10% DV5g
Carbs8% DV24g
Fiber0% DV0g
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