White cheese mousse verrines with raspberry coulis

Ingredients

• 250 g Organic white cheese (very fresh, at room temperature)
• 2 Eggs (separate the whites from the yolks)
• 50 g Granulated sugar (30 g for the whites, 20 g for the sauce)
• 200 g Fresh raspberries (or frozen, thawed)
• 5 ml Lime juice (about 1 teaspoon)
• 5 g Cornstarch (Maïzena) (about 1 teaspoon)
• 1 Vanilla bean (seeds only)

Instructions

1. Prepare the raspberry coulis

   Place the raspberries in a saucepan with a splash of water, the lime juice and 20 g of sugar. Heat over medium heat, cover and cook for 5 minutes until the fruit breaks down.

   Time: PT5M

2. Thicken the coulis

   In a small bowl, whisk together the egg yolks, the cornstarch, and the remaining sugar (30 g). Slowly pour the hot coulis over this mixture while whisking constantly, then return everything to the saucepan and cook for 3‑4 minutes, stirring continuously until thickened.

   Time: PT5M

3. Separate the whites and yolks

   While the sauce thickens, separate the whites from the two eggs. Reserve the yolks for the sauce (already incorporated) and place the whites in a clean, dry bowl.

   Time: PT2M

4. Whip the egg whites

   Start whisking the whites on medium speed. As soon as they begin to foam, add the 30 g of sugar in a fine stream and continue until stiff, glossy peaks form.

   Time: PT5M

5. Fold the whites into the white cheese

   In a large bowl, combine the white cheese with the cooled raspberry sauce. Gently fold in the whipped whites by lifting the mixture with a spatula to retain the aeration.

   Time: PT2M

6. Assemble the verrines

   Pour a layer of raspberry coulis into the bottom of each verrine (about 2 cm). Then add the white cheese mousse on top up to the rim. Garnish with a few whole fresh raspberries and, if desired, a small mint leaf.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g