French Food Friday...Mousse à la Framboise

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

Serves: 4 
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.
bon vendredi à tous, Leeann x


  1. I will try it with argatine and hope it works. Because this sounds delicious!

  2. Dearest Leeann,
    Framboise is my favorite berry and this looks very delicious.
    Amazing how the desserts in Europe vary from the mostly pastry desserts here in the USA.


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