Make your own Raspberry Mousse with this super simple recipe from Davide

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

Find out how easy it was to assemble a Raspberry mousse, plate it very elegantly with a jaw-dropping result!

For a basic mousse: mix 180-200 grams of EasyMousse SaporePuro with 1 liter 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 bake the cream with the yolk and EasyMousse until 65°C for a few minutes, return 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 the desired consistency is reached.

Benefits of EasyMousse:

• It stays creamy in the refrigerator for several days, providing lasting freshness.
• It is suitable for vegan preparations, meeting the needs of a wide range of dieters.
• When stored at -18°C, it quickly becomes ready to cut, facilitating the creation of tasty "ice cream" sticks to be coated and enjoyed instantly.
• The applications and uses are endless, allowing you to explore new and intriguing recipes.
• Surprisingly, it can also be used for creating low-solids ice cream while maintaining a flawless result.

In the video, we used 500gr fresh cream and 100gr EasyMousse SaporePuro.

We started whipping the mixture in the planetary mixer and when the cream was almost formed, we poured in the raspberry puree.

With the help of a sac a poche, we filled decorated glasses with meringues and fresh raspberries.

Nothing could be simpler!

 

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