@len.art.ignat: Raspberry Mousse Recipe 140g raspberry puree (seedless) 35g sugar 7g cornstarch 8g lemon juice 35g gelatin mass (6g gelatin powder + 30g cold water) 200g heavy cream 1. Mix puree, cornstarch, sugar, and lemon juice. Boil until thickened. 2. Remove from heat and stir in the gelatin mass. 3. Cool the raspberry base down to 28–30°C (82–86°F). 4. Whip heavy cream while the base cools. 5. Gently fold the cooled raspberry base into the whipped cream. 6. Use for mousse cakes or serve as an individual dessert!

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Sunday 23 August 2026 21:52:41 GMT