Saffron Mousse

Ingredients

• 3 sheets gelatin
• 4 egg yolks
• 1 Egg white
• 4 tbsp powdered sugar
• 1 tsp saffron powder
• 0.125 l milk
• 0.25 L whipping cream
• 100 g raspberries
• 1 Kiwi
• 50 ml sugar syrup (40 ml water + 40 g boiled sugar)
• 50 g Raspberries
• 0.5 carambola

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Heat the milk with saffron until boiling, then set aside. Whisk the egg white to stiff peaks and whip the cream to stiff peaks, keep chilled. Beat the powdered sugar into the yolks until pale and creamy, then add the warm milk. Whip the mixture constantly until a rose forms; remove from heat immediately—do not let it boil to avoid curdling. Squeeze out excess water from the gelatin and fold it in. Fold in the beaten egg white. Chill over a bain-marie until thickening; when beginning to set, fold in the stiffly whipped cream. Transfer the mousse into a bowl and chill for at least 2–3 hours.

3. 3.

   For the sauce, wash the raspberries, peel the kiwi, remove the white core, and cut the flesh into pieces. Blend each with half of the sugar syrup. Wash and pat dry the raspberries and carambola for garnish; slice the carambola. Arrange alternating spoonfuls of fruit puree on dessert plates as a mirror. Cut three small mounds from the mousse per plate, place them on the fruit mirror, and garnish with the prepared fruits.