Recipe

Tequila Mousse With Raspberry Sauce Recipe


Tequila Mousse With Raspberry Sauce Recipe
This Desert is perfect for those who love tequila.

Gabyk

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Ingredients
  • For the Soufle base
  • 150 gr of egg whites
  • 100 gr of egg yolks
  • 100 gr of suggar
  • 60 gr of cornstarch
  • For the Mousse
  • 60 gr of egg whithes
  • 110 gr of suggar
  • 250 gr of cream
  • 40 gr of colapis
  • 125 ml of tequila (the golden one prefered and you can add more if you want to)

Directions
  1. For the soufle
  2. 1 Cream the egg yolks with half the suggar until they get almost white
  3. 2 Cream the egg whites with the other half suggar until you get medium peaks
  4. 3 Mix the yolks and the whites by hand with a wisk
  5. 4 Add the cornstarch and make sure you mix it right so you don't leave little balls on it.
  6. 5 Spread the mixture on an oven tin and take to the oven for about 15 -20 minutes at 300F
  7. For the mousse
  8. 1 place on a pot the egg whites an the suggar, take them to the heat until they get warm, but never stop beating, it will take 10 secs.
  9. 2 beat the whites until you get firm peaks
  10. 3 On warm water add the colapis and mix until you can´t see any lump
  11. 4 Add the colapis to the egg whites.
  12. 5 Whipp the cream half the way
  13. 6 Mix the cream whit the egg whites by hand
  14. 7 add the tequila to the previous mixture
  15. 8 On a ring place a base of the cold soufle and pour the mousse mixture.
  16. 9 Take to the refrigerator for about 2 or 3 hours.
  17. When it´s firm, I like to cover it with raspberry sauce (raspberry cooked with suggar at your taste and the drained)

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