Rinse the blender of any remaining raspberry seeds and return the ... Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve. Tip: The gelatin should ...
450 g (2 cups) Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the ...
Prepare the Raspberry Puree: In a medium saucepan ... Chill and Garnish: Refrigerate the mousse cups for at least 30 minutes to set. You can also make this dessert a couple of hours ahead of ...
Place another heart piece over the heart and filling (like a sandwich), and crimp the edges of the hearts together with a ...