Raspberry Mousse
INGREDIENTS
- 3 egg whites
- 1 ml (¼ teaspoon) of cream of tartar
- 180 ml (¾ cup) of sugar
- 625 ml (2 ½ cups) of fresh or frozen raspberries, thawed and drained.
PREPARATION
1. In a bowl, with an electric mixer, whisk the egg whites with the cream of tartar until they form soft peaks. Gradually add the sugar while constantly whisking for about 5 minutes, until it forms firm peaks.
2. Stir 375 ml (1 ½ cup) of raspberries and whisk 1 minute.
3. Divide the foam into cups or small bowls. You can either immediately savour the foam or refrigerated it a few hours before serving.
4. When it comes the time to serve, garnish the foam with the remaining raspberries (250 ml/1 cup).
Note
What is cream of tartar? This white powder is often used with egg whites to help them form a beautiful creamy foam … that lasts … longer!
This recipe comes from the section “Mon p’tit Ricardo”
