1 cup fresh raspberries,
5 tablespoons sugar, 2 tablespoons water, 1 teaspoon lemon juice, 3 egg whites, 1 cup whipping cream, 10 chocolate cups “Victoria”. For decoration:
raspberry jam, fresh mint and chocolate fans.
Recipe: Blend the raspberries with little water in a food processor, and strain them to remove the seeds. In a small saucepan combine sugar, lemon juice and the raspberry puree and bring them to a brief simmer until the sugar is completely blended into the sauce. Remove from heat and set aside. In a mixer whip the egg whites until soft peaks and start pouring the raspberry sauce in a thin stream while mixing. Continue whipping the egg whites until stiff peaks. In a separate bowl whip the whipping cream and fold it into the egg white and raspberry mixture. Fill the raspberry mousse in a piping bag and pipe it into the chocolate cups. Put one spoon of raspberry jam in the center of a serving plate and place the prepared raspberry mousse on top of it. Decorate as seen in the picture.
