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Raspberry mousse

Raspberry mousse

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  • 2 egg whites
  • 50 ml water
  • 130 g of sugar
  • 250 g raspberries

Servings: 4

Preparation time: less than 15 minutes


The water is boiled together with the sugar, for 5 minutes, during which time the sugar melts and the syrup begins to thicken. Whisk the egg whites, then pour the hot syrup into a thin thread, continuing to beat until a firm and glossy foam results. Add the raspberries and continue beating until smooth and the foam is firm. Put the foam in dessert glasses (or ice cream cups) and put in the fridge. Serve cold. For faster cooling, you can put the cups in the freezer for a few minutes and then put the foam in the cold cups / glasses.

What ingredients do you need for raspberry sauce?

Raspberry sauce it is very easy to prepare and you do not need more than half an hour to gather all the ingredients. Fast and efficient, especially when the little one is running around the house because he knows that a special culinary surprise awaits him at the end of all these preparations. Here's what you need for raspberry sauce:

Half a kilogram of raspberries

A quarter of a liter of white wine

Raspberry mousse

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  • 2 raspberry jellies, 400 ml water
  • 350 ml whipped cream
  • 180 gr biscuits
  • 150 gr butter
  • 350 gr raspberries

Put a pan with 400 ml of water on the fire, and when it starts to boil, add the 2 sachets of raspberry jelly. Mix well, then remove the pan from the heat and leave to cool. With the help of a blender we will grind the biscuits, after which we will mix them with the soft butter until they get the consistency of the wet sand.

When the jelly has cooled enough, we start to prepare the whipped cream. Beat the whipped cream well with a mixer until it hardens. Pour the jelly gradually, in the whipped cream obtained, and mix slowly. Then add the raspberries.

On the bottom of a cake tray we put the biscuits mixed with butter and spread raspberry foam on top. Then I put the tray in the fridge for a few hours. It would be preferable to leave the raspberry mousse in the fridge overnight. The next day it can be cut and served.

You can also try this recipe. It's just as simple.

You need:

  • 2 egg whites, a pinch of salt
  • 350 gr fresh raspberries
  • 350 gr sugar
  • squeezed juice from half a lemon

How is it prepared?

For starters we will wash the fruits and mix them with half the amount of sugar. We will leave them aside for a few minutes and we will take care of the egg whites. Beat the egg whites with the mixer, then add salt and the rest of the sugar.

When a shiny, stiff foam has formed, add the raspberries and the juice squeezed from half a lemon. Mix everything with a mixer for 10 minutes, then put raspberry mousse in glasses. We put the glasses in the fridge, and before consuming the raspberry foam we decorate it with fruit. Good appetite!

Fluffy check with raspberries

This fluffy raspberry cake is by far one of the most flavorful and good cakes we eat!

And easy to make and economical!

It can be prepared with both fresh and frozen raspberries.

I recommend the first one, but if it's not the season (as it isn't in our country yet) it goes frozen.

When the raspberry is fresh it will leave almost no juice and the cake will come out even higher than with frozen raspberries.

You can, of course, also change blackberries, cherries, sour cherries, etc

Ingredients Fluffy check with raspberries

  • 4 eggs
  • 180 g sugar
  • 120 ml of milk
  • 100 ml oil
  • 200 g of white flour
  • 1/2 sachet baking powder
  • a sachet of vanilla sugar
  • 200 g raspberries
  • a little salt

Preparation Fluffy check with raspberries

Separate the egg whites from the yolks. Use a large bowl because in the end you will have a lot of composition.

Mix the egg whites with a little salt, then gradually add 120 g of sugar and mix until you get a firm meringue.

Preheat the oven to 180 degrees.

Separately mix the yolks with the remaining sugar until it doubles in volume. Add the oil in a thin line, mixing continuously, then the milk.

Put the obtained mixture over the egg whites and mix gently.

Sift the flour together with the baking powder.

Add it to the bowl, together with the vanilla sugar and, with a spatula or a large spoon, mix from the bottom up, rotating the circular bowl at the same time.

Prepare a cake tray, line it on the bottom with baking paper and pour a third of the composition.

  • If it is fresh, sprinkle it as such, if it is frozen, mix it first with 2 tablespoons of flour.
  • Put 1/3 of the composition again, and raspberries and again the same.

Put the tray in the oven, on the second step lower the temperature to 175 degrees.

Bake the cake for 45-50 minutes, and before turning off the oven, test with a toothpick - I use a skewer stick. Pass the knife on the sides of the cake, detach it from the tray, then turn it over on a grill.

Let cool (who can :)))), then slice.

The picture shows 2 cakes. The other recipe is the same, only I didn't put raspberries but 3 tablespoons of black cocoa.

Raspberry jam ready in 5 minutes & # 8211 an amazing taste and divine aroma!

We present you a recipe for delicious raspberry jam. It is prepared amazingly simple and fast, and as a result you get an amazing delight, with special taste and irresistible aroma. Serve the jam for tea or use it to make homemade cakes. Add extra flavor, flavor and color to the entire cold season.



1. Arrange the raspberries in a larger bowl and pour 2/3 of the sugar. Let the raspberries overnight at room temperature, leave the juice.

2. Drain the juice formed in a saucepan and put it on the fire. When it starts to boil, add the remaining sugar and mix. Remove the foam.

3. When the foam is still forming, take the syrup off the heat and let it cool a little.

4. Pour the raspberries into the saucepan with the syrup and put it on the fire. Make a small fire. Stir constantly. Remove the foam and bring to a boil.

5. Boil for 5-7 minutes. Take the pan off the heat and immediately pour the jam into sterilized jars. Close the jars with lids.

Raspberry Foam - Recipes

Wheat ingredient:

Cream ingredient

1 teaspoon lemon juice

Decor ingredient:

400ml Voila dessert cream

4 drops of dye or raspberry puree

Countertop preparation method:

1. Preheat the oven to 180 degrees and grease a round cake pan (preferably with springs).

2. Line the tray with baking sheet.

3. Mix the egg whites with the salt until rigid peaks form.

4. In a separate bowl, beat the egg yolks and sugar until creamy. Add one third of the flour to the egg yolks and the other third to the egg whites. Mix both compositions slowly, with a spatula, until incorporated, taking care not to deflate the egg whites too much.

5. Distribute the composition obtained evenly in the cake pan and bake for about 30-35 minutes or until a toothpick inserted in the middle of the top comes out clean.

6. Cool the countertop in the pan for 5 minutes then turn it over on a stand to continue cooling.

7. Once the countertop has cooled, use a solid knife to cut the countertop into two or more layers as desired.

How to prepare cream:

1. Mix frozen raspberries with honey and lemon juice.

2. Add everything to a saucepan and simmer over medium-high heat, letting the raspberries release the liquid.

3. Continue to boil the raspberries until they thicken and acquire a jam-like consistency.

4. Leave to cool for when we fill the cake.

5. Fill each slice of countertop with the preparation obtained.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 400ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Add raspberry puree or food coloring to the preparation obtained.

Raspberry mousse

1. Wash the raspberries, let it drain, then sprinkle it with the rum. Separately, in a bowl, beat the egg whites with a pinch of salt.

2. Gradually squeeze the powdered sugar and mix until completely melted. Add the crushed raspberries and mix gently for about 5 minutes.

3. Pour the raspberry foam thus obtained into cups or glasses. Distribute the raisins evenly in cups. Leave to cool for about half an hour and serve with whipped cream.

You can also garnish with raspberry jam or you can try the recipe with raspberry ice cream.

200 g raspberries
2 egg whites
100 g powdered sugar
100 g raisins
3 teaspoons rum
100 ml sweet cream

Chocolate Raspberry Foam

Chocolate Raspberry Foam

Everyone knows this Raspberry mousse How is it prepared. For many of us it was childhood dessert when it was the season raspberry or strawberries. This time I want to introduce you to the classic Raspberry mousse served in chocolate cones. To me this desert The classic has always been successful especially now that I have served it in chocolate cones. I had to work on the horns for a while, but it was worth the effort.

Ingredients Chocolate Raspberry Foam :

4 egg whites
300 g sugar
300 g raspberries
household chocolate
cardboard, aluminum foil

Preparation of Raspberry Foam in Chocolate :

Let's start preparing first chocolate cones (It would be good if you make them the day before). From cardboard we made some horns as seen in the image below, which we then covered with aluminum foil so that at the opening of the horn we leave more foil that we will insert inside.
Chocolate household (you can use another kind of Chocolate . ) I scraped it and melted it on the steam bath. These being done, I took the cardboard horns in turn and with the help of a brush I spread a layer of Chocolate melted. I let it harden Chocolate after which I applied another layer.

Apply chocolate in several layers. The layer of Chocolate it must be slightly thicker applied so that it does not break when we detach it from the cardboard cone. Leave to harden at room temperature until the next day. After it has hardened, carefully remove the excess foil from the cone and twist it slightly until it begins to move with the chocolate layer on the cardboard frame.

Chocolate Raspberry Foam

At this point we can remove the cardboard cone and easily peel off the aluminum foil from the Chocolate and so we get chocolate cones. A little complicated but possible.
The horns being made, we start to prepare as well Raspberry mousse.

Raspberry we crush it a little with a fork, not too hard. Beat the egg whites with 300 g of sugar, which we will gradually add (beat for about 10 minutes), add raspberry crushed and continue to beat the foam until it hardens. we Raspberry mousse into the chocolate cones and serve.

The sherbet of our childhood: raspberry sherbet

Whoever was born and raised in the '80s knows what we're talking about. That colorful jars of fruit sherbet that we love to enjoy. Searching through the recipes in Grandma's notebook, we came across a raspberry sherbet recipe and we thought it would be time to test it ourselves. Especially since it is so simple to prepare, and the taste is special, far from being found in supermarkets or confectioneries now. The only problem with this dessert is that it has a lot of calories, but who thinks about calories after tasting at least a tablespoon of sherbet?

Photo source Flickr user DanielGo

The new BLISSFUL GREEN collection: Receive nature & icircn your life!

NECESSARY INGREDIENTS FOR RASPBERRY SLEEVE: 1 kg of sugar, 500 gr of raspberries, 500 ml of water, juice of 1-2 lemons

HOW TO PREPARE RASPBERRY SERBET: Sanda Marin says that to make the perfect sherbet, the most suitable would be cubic sugar, but we can also use white sugar. Raspberries are cleaned of tails and washed well under a stream of cold water. Using a wooden spoon (you will use only wooden spoons, not to oxidize) crush the raspberries well. Strain the juice with a fine gauze. Put the clarified juice on a high heat, together with the sugar and water. To prevent sugaring, boil from the beginning with a lid on top, taking the foam from time to time. Let it boil for about 15 minutes, then add the lemon juice. The syrup mix well with a wooden spoon and leave to cool, covered. After it has cooled, the sherbet will thicken and then the part begins when you have to rub it. You will do this with the help of a facalet, you will rub in one direction, for a few minutes, until the sherbet will change its appearance (from glossy to matte). Pour into jars and refrigerate.

Raspberry mousse

1. Wash the raspberries, let it drain, then sprinkle it with the rum. Separately, in a bowl, beat the egg whites with a pinch of salt.

2. Gradually squeeze the powdered sugar and mix until completely melted. Add the crushed raspberries and mix gently for about 5 minutes.

3. Pour the raspberry foam thus obtained into cups or glasses. Distribute the raisins evenly in cups. Leave to cool for about half an hour and serve with whipped cream.

You can also garnish with raspberry jam or you can try the recipe with raspberry ice cream.

200 g raspberries
2 egg whites
100 g powdered sugar
100 g raisins
3 teaspoons rum
100 ml sweet cream