Start > LCHF-Recept: Hallonmousse på mandelkross

Hallonmousse på mandelkross

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Källa: A Swedish smorgasbord
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Hallonmousse på mandelkross
Foto: Mia



Ingredienser:
First make the cookie crumble
Turn on the oven 175 degrees C, then:
Melt 150 gr butter
mix with 450 mls of almond meal
add 30 mls of Natvia
when its is a dough, spread it out on a baking tray and shove it in for about 10-15 minutes. It should be crumbles, make sure it doesn't burn.

In the meantime make the mousse
Crack a couple of eggs, separate the yolks from the whites and use the yolks for something else later on. Whip the egg whites on high speed, slowly pouring in the sweet, in this case Natvia. Whip until it forms soft peaks and then continue to whip another couple of minutes, it should be soft and silky.



Gör så här
Pour in a handful of frozen raspberries that have been thawed and continue to whisk, now on a slower speed and add some sweet until you are happy.

Now the cookie crumbles should be ready, let it cool off a couple of minutes and layer the bottom of a dish with crumbles and top with mousse.



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