Christmas Mousse with Raspberry Sauce
A festive mousse featuring fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 sheets of white gelatin
- 150 g almond butter
- 200 g quark
- 400 g yogurt
- 50 g powdered sugar
- 2 tsp lemon juice
- 200 g whipping cream
- 10 speculaas cookies
- 200 ml red currant juice
- 50 ml raspberry syrup
- 1 tbsp Cornstarch
- 300 g frozen raspberries
Instructions
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1.
Soak gelatin in cold water. Mix almond butter with quark, yogurt, powdered sugar and lemon juice. Squeeze out excess water from gelatin, dissolve it over gentle heat in a small pot, then stir into the cream mixture. Whip cream to stiff peaks and fold in. Pour half of the mousse into a shallow bowl, top with speculaas cookies, then spread the remaining mousse on top. Cover and refrigerate for 3–4 hours.
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2.
For the sauce, bring juice and syrup to a boil in a pot. Add cornstarch mixed with a little water, stir until thickened. Briefly simmer the raspberries. To serve, cut portions from the mousse and spoon raspberry sauce over them on plates.
