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Desserts
Poppy Seed Mousse with Raspberry
An exquisite dessert featuring a delicate creamy mousse, crunchy poppy seeds, and a tart raspberry center.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Warm the raspberry puree, whisk in the sugar and pectin, and boil for about 30 seconds. Pour into molds and freeze.
2
Bloom the gelatin.
3
Melt the white chocolate with 50g of cream and let it cool.
4
Whip 120g of cream with powdered sugar, then fold in the mascarpone.
5
Dissolve the gelatin, stir it into the chocolate, and then gently combine with the main cream mixture.
6
Fold the poppy seeds into the mousse.
7
Fill the molds halfway with mousse, freeze for 5-6 minutes, insert the frozen raspberry center, and top with the remaining mousse.
8
Freeze overnight, glaze, and thaw in the refrigerator before serving.
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