Ingredients :
RASPBERRY 400 gr
SUGAR 150 grams
WATER 140 ml
LEMON 1/2
FRESH CREAM 200 ml
VANILLA Icing SUGAR 60 grams
FISH GLUE SHEETS 12 grams
FOR DECORATION:
RED FRUITS qb
REQUEST 1 tuft

How to prepare the raspberry mousse:
Step 1
Collect the raspberries in the bowl of a hand blender, after having washed and dried them; add the juice of half a lemon

2nd step
Mix the raspberries and puree them

Step 3
Pass the raspberries through a sieve to remove the seeds and set aside.

Step 4
Meanwhile, put a saucepan with the sugar and water on the heat and boil for about 10 minutes until you obtain a syrup.

Step 5
Soak the gelatin in cold water for 10 minutes

Step 6
Squeeze it well and add it to the hot syrup

Step 7
Mix well to dissolve it and avoid lumps.

Step 8
Pour the syrup into the raspberry puree only when it has cooled.

Step 9
Whip the cream with the icing sugar.

Step 10
Add the whipped cream to about two-thirds of the raspberry mixture (you’ll need the rest to create the jelly layer on the surface of the dessert); add the whipped cream in several batches, mixing with a spatula and using up and down movements so as not to cause the mixture to collapse.

Step 11
Pour the raspberry mousse into the molds and transfer to the refrigerator for 1 hour: we used cylindrical cookie cutters, sealed at the base with transparent film and on the sides with sheets of edible acetate; for this operation you can also use parchment paper.

Step 12
Once the resting time has elapsed, add the reserved raspberry mixture to each mousse. and return to the refrigerator for at least 2 more hours.

Step 13
When the mousse is ready, carefully unmold and decorate as desired with red fruits. and mint leaves.

Step 14
Bring to the table and serve

storage:
The raspberry mousse will keep for up to 2 days in the refrigerator.