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Tequila Mousse with raspberry sauce Recipe

Ingredients

How to make it

  • For the soufle
  • 1 Cream the egg yolks with half the suggar until they get almost white
  • 2 Cream the egg whites with the other half suggar until you get medium peaks
  • 3 Mix the yolks and the whites by hand with a wisk
  • 4 Add the cornstarch and make sure you mix it right so you don't leave little balls on it.
  • 5 Spread the mixture on an oven tin and take to the oven for about 15 -20 minutes at 300F
  • For the mousse
  • 1 place on a pot the egg whites an the suggar, take them to the heat until they get warm, but never stop beating, it will take 10 secs.
  • 2 beat the whites until you get firm peaks
  • 3 On warm water add the colapis and mix until you can´t see any lump
  • 4 Add the colapis to the egg whites.
  • 5 Whipp the cream half the way
  • 6 Mix the cream whit the egg whites by hand
  • 7 add the tequila to the previous mixture
  • 8 On a ring place a base of the cold soufle and pour the mousse mixture.
  • 9 Take to the refrigerator for about 2 or 3 hours.
  • When it´s firm, I like to cover it with raspberry sauce (raspberry cooked with suggar at your taste and the drained)

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The Cook

gabyk Guayaquil, EC

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