Recipe:
1. Blend the raspberries with little bit of water in a food processor, and strain them to remove the seeds.
2. 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.
3. 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.
4. 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.
5. Fill the raspberry mousse in a piping bag and pipe it into the chocolate cups.
6. Put one spoon of raspberry jam in the center of a serving plate and place the prepared raspberry mousse on top of it.
7. Decorate the chocolate desserts as seen in the picture above.
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