How to make cava mousse, a recipe to entertain guests
At home we really like desserts in the form of mousse, so whenever I can I try a different fruit or drink. In this case I wanted to finish some cava benjamines left over from several previous celebrations and that's why I made this cava mousse recipe.
To decorate and as an accompaniment I used crunchy dehydrated raspberry, which gives it a touch of flavor and very peculiar texture. I use it recently and I am really enjoying it for desserts. It can be found in confectionery stores and online.
IngredientsFor 4 people
- Gelatin powder 4 g
- Liquid cream 75 ml
- Digging 50 ml
- Egg white 2
- Icing sugar 50 g
- Raspberries for garnish
How to make cava mousseDifficulty: easy
- Total time 20 m
- Elaboration 15 m
- Cooking 5m
- Repose 1 hour
Ingredients for 4 people
Heat the cream with the sugar until it begins to boil. Remove from the heat, add the gelatin, remove and pour the cava. Let it warm for a few minutes while mounting the egg whites until stiff.
When the liquid mixture has some body and has dropped in temperature we add a third of the whites mounted without much care, so that both mixtures have a similar texture. We finish uniting and trying not to lower the volume of the whites.
Pour into the presentation glasses and refrigerate for at least three hours. Before serving, decorate with dehydrated raspberry or chocolate, for example.
What to accompany the cava mousse
This cava mousse is delicious accompanied by raspberries, just as I have decorated them. We can use them fresh or dehydrated or crispy, as we like. It is also ideal if we put a thin layer of chocolate on top of the mousse.Tags: Fish Meats And Birds Desserts