Filter
                
                
                    Reset
                
                
                
                
                    Sort ByRelevance
                    
                
            
                                    Meg Mae
                                
                            Forest fruit layer mousse
                              Share
                        
                        
                              Tweet
                        
                        
                              Pin
                        
                        
                              Whatsapp
                        
                        
                              Print
                        
                    Ingredients
Directions
- 
                                Let the gelatin soak in plenty of water.
- 
                                Puree 100 grams of raspberries with half the sugar.
- 
                                Puree 100 grams of blueberries with the rest of the sugar.
- 
                                Heat both fruit purees separately on a low setting (do not boil).
- 
                                Squeeze out the gelatin. Stir half through the raspberry puree and half through the blueberry puree.
- 
                                Beat the heat source thoroughly until the gelatine has distributed well.
- 
                                Pour the fruit purees into 2 separate bowls and let it cool down and become lumpy while stirring.
- 
                                Beat the whipped cream, spread over the 2 bowls and slowly fold through the fruit purees.
- 
                                Spread the mousses in layers over the glasses and let stiffen in the refrigerator for about 1 hour.
- 
                                Garnish before serving with fresh berries and mint leaves.
- 
                                Sprinkle with icing sugar.
Blogs that might be interesting
- 
                        
                         15 minDessertraisinbread, Nut bread, fresh fig, egg, whipped cream, milk, sugar, cinnamon powder, vanilla essence, Brown sugar,bread and butter pudding with figs 15 minDessertraisinbread, Nut bread, fresh fig, egg, whipped cream, milk, sugar, cinnamon powder, vanilla essence, Brown sugar,bread and butter pudding with figs
- 
                        
                         25 minDessertwhite raisin, pear, lemon, butter, light brown caster sugar, pouring syrup, sour cream, vanilla sugar, syrup waffle,syrup waffle with baked pears 25 minDessertwhite raisin, pear, lemon, butter, light brown caster sugar, pouring syrup, sour cream, vanilla sugar, syrup waffle,syrup waffle with baked pears
- 
                        
                         80 minDessertflour, fine cristalsugar, butter, egg yolk, doyenne du comice pears, ground cardamom, fresh rosemary needles, orange, dried cranberries, custard powder, apricot jam,spicy pear cake with cranberries 80 minDessertflour, fine cristalsugar, butter, egg yolk, doyenne du comice pears, ground cardamom, fresh rosemary needles, orange, dried cranberries, custard powder, apricot jam,spicy pear cake with cranberries
- 
                        
                         15 minDessertoatmeal flake, soft butter, light brown caster sugar, pouring syrup, cinnamon powder, egg,Oatmeal cookies 15 minDessertoatmeal flake, soft butter, light brown caster sugar, pouring syrup, cinnamon powder, egg,Oatmeal cookies
Nutrition
                                445Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat55% DV36g
                            
                            
                                Protein10% DV5g
                            
                            
                                Carbs8% DV24g
                            
                            
                                Fiber0% DV0g
                            
                        
                            Loved it
                        
                        