Sweet Wafflemix: Spring Recipe Nr. 1

Sweet blossom waffle with raspberry mousse

Our first topping recipe for the sweet waffle baking mix is our very popular raspberry mousse. Incredibly tasty, a fresh, pink spring highlight for our flower waffles, perfect for a relaxed Sunday afternoon with family or friends on the sunny terrace!

We are looking forward to hearing from you how you enjoyed it!

 

Ingredients

  • 250g raspberries, deep-frozen
  • 350g low-fat curd cheese
  • 150g cream cheese
  • 100g sugar
  • 6 leaves of gelatine
  • 4 egg whites

 

Preparation

Defrost the raspberries in a sieve and collect 50ml of the juice. Soak gelatine in cold water for 10 minutes as indicated on the package. In the meantime puree the raspberries with the sugar. Stir low-fat curd cheese and cream cheese until smooth and mix well with the raspberry puree.

Squeeze out the gelatine, put it in a pot and dissolve it with the juice over a low heat. Add a few tablespoons of the curd mixture to the dissolved gelatine mixture and mix well. Then mix well with the remaining curd mixture.

Beat the egg whites until stiff and fold in carefully. Cool the mousse for at least 3 hours – and then enjoy it on our freshly baked flower waffles!

 

Goes well with

  • Almond brittle and thyme