Mareng bird leather with raspberry mousse

Ingredients for Mareng bird leather with raspberry mousse

Instructions for Mareng bird leather with raspberry mousse

To prepare the Mareng bird leather with raspberry mousse recipe, please follow these instructions:

It's a good idea to start the mousse so that it can stiff while you make the mares.
Raspberries: The frozen raspberries are boiled in a saucepan. There should be no water, because the carriers deliver a lot of fluid quite quickly.
Boil the berries for 10-15 minutes with low heat and blend them with the blender if they are not cooked. Add vanilla and sugar and give it a boil. Take it off the heat

Let the skin be soaked in plenty of cold water and when it is soaked approx. 10 min, then pick it up and knock the water off. Bring the house blast directly down to the blended hot berries and stir it around.

When the mass is cooled out of it, it is stiff (you may put it in a water bath, so it cools faster) then whip the cream to soft foam and add the crop 2 times. Put the mousse on the fridge as you make the meringues so that it can stiffen.
The meringues: Whip the egg whites stiff, a good tip for white that they have had enough is to turn the bowl without falling out of the mass, then add sugar to turn in! Do not whip in! Put the mass in a syringe bag and make small or large "bird slices" or "bowls" on a piece of baking paper, on a baking sheet. Then they are placed in the oven at 100 degrees for approx. 1 hour.
Directions: Sprinkle the mousse into the birds, chop or melt the chocolate. Appreciate it with chocolate and raspberries.


tips:
It is important that the raspberries are completely chilled before turning the whipped cream in!