Ingredients
For 6 portions
For the raspberry ragout
500g
Raspberries
1
Lemon(s), juice and finely grated zest
4tbsp
Powdered sugar
For the mousse
250g
QimiQ Whip Pastry Cream, gekühlt
150g
Mascarpone
50g
Sugar
200g
White chocolate, melted
250ml
Whipping cream 36 % fat, whipped
Preparation
- For the raspberry ragout: push half of the raspberries through a fine sieve.
- Add the lemon juice, zest and icing sugar and fold in the remaining raspberries.
- For the mousse: whisk the unchilled QimiQ Classic smooth. Add the mascarpone and sugar and mix well. Fold in the melted white chocolate.
- Fold in the whipped cream.
- Pipe the mousse alternately with the raspberry ragout into glasses and allow to chill for approx. 4 hours.
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