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Le Chaudron recipe
Mousse mascarpone framboise
Raspberry mascarpone mousse
⏱ 25 minServes 4Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)mascarpone
250 g (9 oz)raspberries
3eggs
70 g (2½ oz)sugar- 2 tbspraspberry coulis
- 250 g (9 oz) mascarpone
- 250 g (9 oz) raspberries
- 3 eggs
- 70 g (2½ oz) sugar
- 2 tbsp raspberry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Separate the eggs and whisk the yolks with the sugar until pale and thick.
- Gently whisk in the mascarpone until smooth.
- Beat the whites to stiff peaks and fold gently into the mascarpone cream.
- Roughly mash half the raspberries and swirl into the mousse.
- Spoon into glasses with a few whole raspberries.
- Refrigerate for 3 hours, then top with coulis and serve.
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