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Raspberry Mousse with Almond Cream


  • 400 g raspberries
  • 1 tablespoon sugar
  • 1 tablespoon almond cream
  • 1 teaspoon powdered gelatin
  • 2 eggs (separated)
  • 2 tablespoon powdered sugar
  • 1 tablespoon quince vinegar (or any mild vinegar)
  • 200+100 ml cream
  • a pinch of salt

Gently mash raspberries in a pot using your hand (or a potato-masher). Add 1 teaspoon sugar and cook over low heat for 20-30 minutes, until lightly thickened. Push through a sieve to get rid of the seeds. While still hot, mix with almond cream and gelatin, stir well with a whisk then add egg yolks while stirring quickly. Whip egg whites with a pinch of salt until soft peaks form then gradually add sugar and vinegar until stiff. Whip 200 ml cream and add to the cooled raspberry cream. Stir in the egg whites (one after the other). Portion the cream into glasses and let stand in the fridge for (at least) 1 hour.

Whip the remaining 100 ml cream as well and use as a garnish. Scatter some almond slices and whole raspberries on top to make it taste and look extra nice. :-)