Create your own Raspberry Mousse with this very simple recipe by Davide

With EasyMousse, preparing your favorite mousses is quick and easy.

Discover how easy it was to whip up a Raspberry mousse, plate it in a very elegant way with a result that will leave you speechless!

For a basic mousse:  mix 180-200 grams of EasyMousse SaporePuro with 1 litre of cream.

For a luxurious Chantilly cream:  combine 1 liter of cream, 200 grams of EasyMousse and 35 grams of pasteurized egg yolk. (Alternatively, you can cook the cream with the egg yolk and EasyMousse up to 65°C for a few minutes, bring back to 4°C and whip in a planetary mixer).

If you want an irresistible fruit mousse:  use 1 liter of cream, 200 grams of EasyMousse and 250-300 grams of fruit puree. Once the ingredients are combined, whip everything in a planetary mixer until you reach the desired consistency.

Advantages of EasyMousse:

• It remains creamy in the fridge for several days, ensuring long-lasting freshness.
• It is suitable for vegan preparations, meeting the needs of a wide range of diets.
• When stored at -18°C, it quickly becomes ready to cut, making it easy to create tasty "ice cream" sticks to cover and enjoy instantly.
• The applications and uses are endless, allowing you to explore new and intriguing recipes.
• Surprisingly, it can also be used to create low-solids ice cream, maintaining an impeccable result.

In the video we used 500g of fresh cream and 100g of EasyMousse SaporePuro.

We started to whip the mixture in the mixer and when the cream was almost formed we poured in the raspberry puree.

With the help of a piping bag we filled glasses decorated with meringues and fresh raspberries.

Nothing could be simpler!

 

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