Raspberry mousse

1 serving


Go through the dried berries, rinse with cold water, put in a saucepan, cook until soft, then wipe through a sieve. Put the mass remaining after the push-up in a dish, pour hot water, boil for another 5 - 7 minutes and then strain. Combine the cooked decoctions and the strained mass, pour in sugar, introduce gelatin and, stirring, heat to a boil, then cool to 30-35 °, put on ice and beat the mixture until a thick, homogeneous foam forms. Quickly pour the prepared mass into the prepared moulds and refrigerate to set. When serving, pour syrup over the mousse. Citric acid can be added to improve taste.