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Ingredients
Ingredients |
Grams |
Raspberry Puree |
300 |
Method
- In a medium-sized saucepan, boil the puree and yuzu juice. Whisk in the bloomed gelatin until it dissolves. Pour into a medium-sized bowl.
- Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
- When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.