White cheese mousse verrines with raspberry coulis
Recipe by Hervé Cuisine
A light and fresh summer dessert: an airy white cheese mousse blended with egg whites, topped with a tangy raspberry coulis and slightly thickened. Served in verrines, it’s an elegant way to enjoy organic white cheese from Evelyne.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
14m
Prep
10m
Cook
10m
Cleanup
34m
Total
Cost Breakdown
Total cost:$6.95
Per serving:$1.74
Critical Success Points
- • Cook the coulis without boiling to prevent the yolks from coagulating.
- • Whipping the whites to firm, glossy peaks.
- • Delicate folding of the whites into the white cheese to retain aeration.
Safety Warnings
- • Raw egg whites may contain salmonella; use very fresh eggs or pasteurized eggs.
- • Be careful with the heat when thickening the coulis to avoid burns.
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