Mousse al lamponi
Pink raspberry mousse in the company of milky and intense dark chocolate mousse, arranged on a bed of crunchy amaretti makes one of the prettiest desserts in my repertoire. The milky chocolate mousse is easily made by folding 100 ml whipped cream into half the dark chocolate mousse. This will give the two types of chocolate mousse distinct flavours, which can be accentuated by adding orange zest, peppermint wafers or other tastes to one or the other.
300 g fresh raspberries
50 g powdered sugar
1 tsp vanilla sugar
3 sheets of gelatine
100 ml skyr or Greek yoghurt
100 ml whipped cream
Soak the gelatine in cold water for 10 minutes
Heat up the raspberries in a casserole with 1 tbsp water
Mix the fruit with sugar and vanilla sugar and let it cool
Discard the water from the gelatine and melt it in a water bath
Fold skyr into the raspberries
Stir in melted gelatine
Whip the cream lightly and fold it into the raspberry mousse
Leave the mousse in the fridge for a couple of hours to allow it to set.
Serve raspberry mousse on its own or arrange it on a bed of crunched amaretti along with a dark and milky chocolate mousse and drops of raspberry sauce.