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Raspberry mousse with toasted almond flakes

Recipe for

4

person

persons

200
minutes
For the raspberry mousse
150 ml cream
150 g Greek yoghurt
250 g Hoogstraten Raspberries (+ a few extra for finishing)
2 egg whites
80 g sugar
3 leaves of gelatin
50 g toasted almond flakes

Roadmap

  • Mash the Hoogstraten Raspberries with a fork and mix in half the sugar. 
  • Heat this mixture over low heat. 
  • Soak the gelatin leaves in cold water and stir into the raspberry mixture.
  • Meanwhile, let the mixture cool.
  • Whip the cream until it has the thickness of yogurt. 
  • Next, beat the two egg whites until stiff, along with the rest of the sugar. 
  • Take a large bowl and pour in the raspberry mixture. 
  • Next, stir the whipped cream and egg whites into the mixture until it forms a nice whole. 
  • Divide the mousse among the dessert glasses and refrigerate for at least three hours. 
  • Top the dessert glasses with toasted almond flakes and fresh Hoogstraten raspberries for a nice finishing touch. 

Ingredients

for

4

persons

person

For the raspberry mousse

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 ml cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 g Greek yoghurt

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g Hoogstraten Raspberries (+ a few extra for finishing)

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 egg whites

Coöperatie Hoogstraten - Vector logo Hoogstraten

80 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 leaves of gelatin

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g toasted almond flakes

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

200

minus

  • Mash the Hoogstraten Raspberries with a fork and mix in half the sugar. 
  • Heat this mixture over low heat. 
  • Soak the gelatin leaves in cold water and stir into the raspberry mixture.
  • Meanwhile, let the mixture cool.
  • Whip the cream until it has the thickness of yogurt. 
  • Next, beat the two egg whites until stiff, along with the rest of the sugar. 
  • Take a large bowl and pour in the raspberry mixture. 
  • Next, stir the whipped cream and egg whites into the mixture until it forms a nice whole. 
  • Divide the mousse among the dessert glasses and refrigerate for at least three hours. 
  • Top the dessert glasses with toasted almond flakes and fresh Hoogstraten raspberries for a nice finishing touch. 

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  • Mash the Hoogstraten Raspberries with a fork and mix in half the sugar. 
  • Heat this mixture over low heat. 
  • Soak the gelatin leaves in cold water and stir into the raspberry mixture.
  • Meanwhile, let the mixture cool.
  • Whip the cream until it has the thickness of yogurt. 
  • Next, beat the two egg whites until stiff, along with the rest of the sugar. 
  • Take a large bowl and pour in the raspberry mixture. 
  • Next, stir the whipped cream and egg whites into the mixture until it forms a nice whole. 
  • Divide the mousse among the dessert glasses and refrigerate for at least three hours. 
  • Top the dessert glasses with toasted almond flakes and fresh Hoogstraten raspberries for a nice finishing touch. 

Recipe for

4

person

persons

200
minutes
For the raspberry mousse
150 ml cream
150 g Greek yoghurt
250 g Hoogstraten Raspberries (+ a few extra for finishing)
2 egg whites
80 g sugar
3 leaves of gelatin
50 g toasted almond flakes

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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