Raspberry mousse

Raspberry mousse (1 person)


50g of raspberries, 10g of Xylitol, 50g of 0% fat cream cheese a, 1 sheet of gelatin, edible flowers

Preparation: (15 min and refrigeration 2 hours)

  1. Arrange the gelatin sheet in a bowl of cold water to soften it.
  2. In a small saucepan, heat the raspberries with Xylitol, stirring until boiling.
  3. Drain the gelatin sheet and add it to the raspberries, then leave to cool
  4. Beat the whipped cream cheese with a whisk and return to the fridge until the raspberry mixture has cooled down.
  5. Then mix the raspberries with white cheese little by little, decorate your container, glass, verrine or transparent salad bowl, putting some whole fruits against the walls, and return to the fridge for about two hours.
  6. Before serving, decorate with a little mint, currants or raspberry, small edible flowers …