Last week I promised a blogger on the Foody Friday party to look out the coming week, for a gourgous dessert without to much calories.
This dessert is my variation on a traditional bavarois. A French dessert made with fruit, and whipped cream and set with gelatine.
When I was on a diet 3 years agoo I wanted something lush and gourgous en sweet en fruity for dessert and....something to was not to heavy on the hips.
Since I like bavarois very much I made a light version on it. Since that day we actually only eat this light version because it is so light and so fresh and so fruity.
500 grams or 18 ounces of fat free curd cheese. The Dutch call this 'kwark', Belgians call this 'plattekaas' with means as much as runny cheese. This is the first thing you get when you start making cheese. It tastes a bit like ricotta but its runnier and less grainy.
500 grams or 18 ounces of raspberry's or strawberry 's, witch you cutter uncooked and sive to get the pips out.
1/2 cup of fine white sugar
3 egg large of 4 small egg whites
7 leaves of gelatine. Mine are 2 grams a piece. So you need 14 grams that is half an ounce.
Juice of half an orange.
Take a large bowl and mix the curd cheese with the raspberry sauce.
Put the gelatine and let it soak in cold water.
Mix with the sugar.
Then put a little saucepan on with the orange juice. Let it get hot and take it of the heat.
Remove gelatine from cold water en remove excess water. Let is melt in the hot orange juice. Never boil gelatine or it will not set.
Beat the gelatine under the fruit mixture. Beat fast so the gelatine has no time to make strands.
Mix 1/4 of the eggwhites under the fruit mixture. When the mixture is losened than fold the other eggwhites under.
Take a mould and rinse it in cold water. Don't dry it!! This tiny bit of water will make sure that the mousse will glide out of the mould easily.
To put it on a serving plate.
Losen the side of the mousse. Place the bowl for a few seconds in hot water. See that the water does not go over the side of the bowl.
Create an air pocket by gently sliding a knife between the mould and the mousse.
Put a serving dish on top of the mould and turn it upside down.
Gentle let the mouse slide out of the mould. If it does not come immediatly you can help it with tilting the mould slightly and creating another air pocket.
Decorate with fruit and some leaves of the raspberry bush. I had a gourgous deep red rose in the garden that had the exactly right colour for the mousse. It was'nt sprayed with anything so you could eat it if you wanted.
And if you are not on a diet, a bit of whipped cream is always nice to go with it.....