recipe and photo from here
This week's recipe is light and perfect for when you want a dessert that is not too rich.
Mousse à la Framboise
Preparation: 15 minutes
135 g egg white (or about 4 egg whites)
4 sheets of gelatin
210gms puree of raspberries
80 g sugar
1) soften the gelatin in cold water. Meanwhile, heat the puree. Drain the gelatine and mix with puree, remove from heat.
2) Whisk the egg whites until stiff. Add powdered sugar, then pour the puree while whisking gently.
3) distribute the mousse in verrines. Place in the refrigerator for at least one night.