Fresh cream and wild berry mousse

Fresh cream and wild berry mousse

Recipe created by:
VisitTrentino chefs



Ingredients for 6 people:
2 eggs
85g sugar
330g milk
2 gelatine sheets
0,5l fresh whipping cream
one tray of redcurrants
one tray of blackberries
one tray of blueberries

 

Method:
Beat the yolks with the sugar, put the mixture into a pan and add the milk and the squashed mixed fruit. Put on low heat to warm it through without boiling.
Soften the gelatine sheets in ice-cold water, remove them from the water and add them to the warm mixture. Set aside to cool.
Add the whipped cream, mixing gently.
Pour the mousse mixture into individual moulds and leave to rest in the fridge for at least 5 hours at a temperature of +2°C.


Best served with:
VALLAROM - Moscato Giallo
Typical varietal aroma
Alcohol 12.5-13°% Vol
Serving temperature 10°-12°C.

 

Recipe written by Heidi Lagher

 



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