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Recipe Raspberry Jelly with Marsala Zabaglione Mousse

Starting from the Italian flower still life in sisterMAG 47, food stylist Carole Poirot developed three delicious Italian desserts. Here you can download the free recipe of the »Raspberry Jelly with Marsala Zabaglione Mousse«.

Download (PDF, 3 MB)

sisterMAG No. 47 / April 2019
Issue 4/2019

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Recipe: Raspberry Jelly with Marsala Zabaglione Mousse

INGREDIENTS:

  • 700 g raspberries, plus more for decorating
  • 60 g caster sugar
  • 5 gelatine leaves
  • 4 eggs
  • 50 g caster sugar
  • 50 ml marsala wine

INSTRUCTIONS:

  1. Put the raspberries into a large saucepan with 200ml of water and the sugar.
  2. Bring the raspberries to a simmer and then cook on a low to medium heat for around 8 minutes until soft.
  3. Give the raspberries a good stir to break them up.
  4. Put the gelatine leaves into cold water and leave to soften.
  5. Now pour the raspberries through a fine sieve into a measuring jug.
  6. You should have about 600ml of liquid, but if not, top it up with a little water.
  7. Put the fluid back into the saucepan to heat it back up till just about simmering.
  8. Take the saucepan off the heat.
  9. Take the gelatine out of the water and squeeze any excess water out.
  10. Add the gelatine to the raspberry liquid and stir in until completely dissolved.
  11. Pour the liquid into a pudding mould and leave to cool.
  12. Once cooled, put the mould into the fridge to set over night.