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
-
45 minDessertfrutti, rum, Eggs, fine sugar, patent flower, butter, creme fraiche, milk, cinnamon powder, powdered sugar,winter clafoutis with tuttifrutti
-
5 minDessertfresh fresh mint, low-fat French cottage cheese, vanilla sugar, summer fruit, fruit lemonade tropical, chat heads,a la minute summer fruit ice cream with cottage cheese
-
25 minDessertpineapple cube, banana, sugar, self-raising flour, cinnamon, peanut oil, sunflower oil, egg, lemon, lemon balm, fresh fresh mint, powdered sugar, coconut grater, lemon zest, lemon juice,banana cake with lemon glaze
-
15 minSnackrhubarb, red grape juice, sugar, honey,sorbet ice-cream rhubarb grapes
Nutrition
445Calories
Sodium0% DV0g
Fat55% DV36g
Protein10% DV5g
Carbs8% DV24g
Fiber0% DV0g
Loved it