59
Preparation: 10 min.
Cooking: none
Equipment: bowl,
stemmed glasses
Iced Raspberry Mousse
In the main bowl, fitted with the whisk, whisk the egg whites
until stiff and set aside in a bowl.
Extract the lemon juice.
Remove the citrus press and attach the main blade. Add the
raspberries (very slightly defrosted), the icing sugar and the
lemon juice. Blend for one minute.
Gently fold this mixture into the egg whites with a spatula.
Tip: the mixture into stemmed glasses and serve immediately.
This dessert cannot be left standing for any length of time.
Ingredients
(serves 4)
• 300g (10 oz) frozen
raspberries
• 1 lemon
• 5 tbsp icing sugar
• 3 egg whites
Dessert
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