Saffron mousse with raspberry coulis
Procedure
Ingredients · Servings 2
- 100 g Liquid fresh cream
- 25 g Sugar
- 1 sachet of saffron
- 50 g Whole milk
- 3 sheets of gelatin
- 125 g Raspberries
- 25 g Sugar
- Raspberries
Method · 40 min
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
- Soak the gelatine in cold water, meanwhile pour the milk and sugar into a saucepan and heat until the sugar dissolves...
Turn off the heat, add the saffron, mix well, add the squeezed gelatin sheets.
While it cools, pour the cream into a bowl and whip it with an electric whisk until it is semi-whipped, then pour in the saffron mixture in 3 additions.
Divide the mousse into the glasses and leave it to set in the refrigerator for 30 minutes.
Meanwhile, to prepare the coulis, pour the raspberries and sugar into a saucepan and cook over high heat for about 3 minutes.
Blend the mixture with an immersion blender, filter it through a sieve and finally cover the mousse with the coulis.
Leave to set in the fridge for another 20 minutes and finally garnish the surface with a couple of raspberries.
