{"id":2213,"date":"2025-09-04T12:20:19","date_gmt":"2025-09-04T16:20:19","guid":{"rendered":"https:\/\/fraisebec.dev.webloft.cloud\/recette\/raspberry-mousse\/"},"modified":"2025-09-04T12:20:19","modified_gmt":"2025-09-04T16:20:19","slug":"raspberry-mousse","status":"publish","type":"wl_recettes","link":"https:\/\/fraisebec.com\/en\/recipe\/raspberry-mousse\/","title":{"rendered":"Raspberry Mousse"},"content":{"rendered":"<div id=\"main\" class=\"barbotine\">\n<h3>INGREDIENTS<\/h3>\n<ul id=\"list\">\n<li>3 egg whites<\/li>\n<li>1 ml (\u00bc teaspoon) of cream of tartar<\/li>\n<li>180 ml (\u00be cup) of sugar<\/li>\n<li>625 ml (2 \u00bd cups) of fresh or frozen raspberries, thawed and drained.<\/li>\n<\/ul>\n<h3>PREPARATION<\/h3>\n<p><strong>1.<\/strong> 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.<\/p>\n<p><strong>2.<\/strong> Stir 375 ml (1 \u00bd cup) of raspberries and whisk 1 minute.<\/p>\n<p><strong>3.<\/strong> Divide the foam into cups or small bowls. You can either immediately savour the foam or refrigerated it a few hours before serving.<\/p>\n<p><strong>4.<\/strong> When it comes the time to serve, garnish the foam with the remaining raspberries (250 ml\/1 cup).<\/p>\n<h3>Note<\/h3>\n<p>What is cream of tartar? This white powder is often used with egg whites to help them form a beautiful creamy foam \u2026 that lasts \u2026 longer!<\/p>\n<p>This recipe comes from the section \u201cMon p\u2019tit Ricardo\u201d<\/p>\n<\/p><\/div>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"wl_categorie":[41],"class_list":["post-2213","wl_recettes","type-wl_recettes","status-publish","hentry","wl_categorie-desserts-en"],"acf":[],"yoast_head":"<title>Raspberry Mousse - Fraisebec<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fraisebec.com\/en\/recipe\/raspberry-mousse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Mousse - Fraisebec\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS 3 egg whites 1 ml (\u00bc teaspoon) of cream of tartar 180 ml (\u00be cup) of sugar 625 ml (2 \u00bd 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. 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PREPARATION 1. In a bowl, with an electric mixer, whisk the egg whites with the cream of tartar until they form soft peaks. 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