Frozen Raspberry Mousse
Ricardo’s recipe: Frozen Raspberry Mousse
Ingredients
- 1 cup (250 ml) 35% whipping cream
- 6 tablespoons (90 ml) sugar
- 1 cup (250 ml) fresh or partially thawed frozen raspberries
Instructions
- In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
- Pour into a bowl, cover and freeze for about 4 hours.
- Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
Ricardo’s recipe: Frozen Raspberry Mousse