This recipe is liked by 0 person(s). |
Raspberry & Almond Mousse
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
2x | 130gms almond macaroons |
2 cups | cream |
3 Tbsp | icing sugar mixture |
3 Tbsp | Kirsch or Almond liquer |
Roughly crush the macaroons with a rolling ion or break into small pieces. Beat the cream stiffly, add icing sugar and Kirsch, beating until stiff again and then fold in the crushed macaroons. Place in an attractive serving dish (china does not usually break in the freezer) and freeze to an ice cream consistency. Decorate with toasted flamed almonds and serve with raspberry sauce. Raspberry sauce 500gms of raspberries | |
2 Tbsp | icing sugar mixture |
2 Tbsp | brandy |
Blend all together till smooth and strain to remove ant tiny pips. Serve very cold.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.