Symphony of Fruit Mousses

Name: Symphony of Fruit Mousses (Symphonie de mousses aux fruits)
Cuisine: French
Ingredients: pared rind and strained juice of 3 limes; 2 eggs, separated; 25 g (1 oz) caster sugar; 2 leaves of gelatine (prepared as above); 50 g (2 oz) quark; 1 mango, about 500 g (1 lb, 2 oz), peeled and puréed; 20 ml (4 tsp) icing sugar; lemon juice to taste; 8 raspberries, nice and ripe; 24 mint leaves

Symphonie de mousses aux fruits

Preparation info

8
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

Raspberry mousse

200 g (7 oz) raspberries, puréed and strained
2 eggs, separated

Europe
France
Switzerland
Dessert
Low fat
Low calorie

Method

The three mousses are made in the same way:

Whisk the egg yolks with the sugar in a basin over hot water until pale and thick.
Dissolve the gelatine in 30ml (2 tbsp) water.
Stir the gelatine into the fruit purée and add lemon juice if specified.
Whisk in the egg mixture and cool.
Whisk in the quark and chill until just beginn