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🍰 Pink Raspberry Mousse

285 kcal · 30 min · 4 servings

Ingredients

• 200 g raspberries
• 250 g whipping cream
• 200 g quark
• 50 g powdered sugar
• 2 tsp lemon juice
• 300 g raspberries
• sugar (75 g each)
• dextrose (75 g each)
• 6 sheets red gelatin

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Put the raspberries and 2 tablespoons of water into a pot.
3. 3. Bring the raspberries to a boil and let them simmer briefly.
4. 4. Strain the raspberries through a fine sieve to collect the juice.
5. 5. Heat the raspberry juice with sugar, dextrose, and 100 milliliters of water.
6. 6. Stir until the sugar has completely dissolved.
7. 7. Remove the pan from the heat and let the mixture cool down slightly.
8. 8. Squeeze the soaked gelatin.
9. 9. Dissolve the gelatin in the warm juice while stirring.
10. 10. Pour the liquid into a small rectangular mold.
11. 11. Let the jelly set in the refrigerator for 2 to 3 hours.
12. 12. Strain the raspberries through a sieve for the foam.
13. 13. Stir in powdered sugar and lemon juice into the raspberry puree.
14. 14. Whip the cream until stiff.
15. 15. Mix the quark with the raspberry puree.
16. 16. Gently fold the whipped cream into the quark mixture.
17. 17. Dip the mold briefly into hot water.
18. 18. Turn out the jelly from the mold.
19. 19. Cut the jelly into cubes with a sharp knife.
20. 20. Place the raspberry foam onto the dessert plates.
21. 21. Dust the jelly with powdered sugar.
22. 22. Place the jelly cubes on top of the raspberry foam.
23. 23. Serve the dessert immediately.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 18 g · Carbs: 25 g