Ingredients for 4 servings:
For the jelly:
- 6 gelatine sheets (alternatively 9 g powdered gelatine)
- 50 ml raspberry syrup
- 450 ml red wine
For the mousse:
- 4 white gelatine sheets
- 300 g raspberries (fresh or frozen)
- 50 g sugar
- 1 packet of vanilla sugar
- 3 tbsp rose water
- 200 ml cream
In addition:
- 100 ml cream
- If desired, rose petals to garnish
Preparation:
- Soak gelatine sheets in cold water for 5 minutes (alternative: prepare powdered gelatine according to package instructions). Mix raspberry syrup with 400 ml red wine. Heat remaining red wine. Drain gelatine, pressing lightly, and dissolve in heated wine. Add to wine/syrup mixture, stirring constantly. Pour into 4 glass cups, chill in the refrigerator until set.
- For the mousse, again soak gelatine sheets in cold water (alternative: prepare powdered gelatine according to package instructions). Purée raspberries and press through a fine sieve. Mix with sugar, vanilla sugar and rose water. Place undrained gelatine in a small pot and dissolve over a medium heat. Immediately stir in 2 to 3 tablespoons of raspberry purée and then blend with the remaining raspberry purée. Chill until the mixture begins to thicken. Whip cream and fold under. Chill in the refrigerator for at least 2 to 3 hours.
- Very lightly whip cream and spread across wine jelly. Divide raspberry mousse into portions and distribute over the jelly. Garnish with rose petals as desired.
Preparation time: approx. 25 minutes + cooling time
Per serving approx.
Calories: 427 kcal
Joule: 1790 kJ
Protein: 6.6 g
Fat: 22.7 g
Carbohydrates: 33 g
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