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Mousse Framboise

par

Prép.
20 minutes
Cuisson
5 minutes
Total
30 minutes
Pour
Mousse for 1 ø20cm charlotte

Ingredients

  • 500ml cold crème fleurette (30%+)

  • 200g purée de framboise

  • 90g sugar

  • 80ml raspberry liqueur (Chambord, crème de framboise)

  • 2g agar agar

Directions

  • Whip the cream to soft peaks and keep it in the fridge.

  • Whisk the agar agar into the cold purée, sugar and liqueur.

  • Bring to a boil and let it boil for 1-2 minutes while whisking, agar agar does nothing if it doesn’t boil.

  • Let it cool down to around 45°C, it sets around 35-40°C so don’t wait too long.

  • Whisk a quarter of the whipped cream quickly into it, then fold in the rest.

  • Use it right away, it sets within minutes.

Used in

Category: cream