Raspberry sauce
• 3 cups frozen raspberries
• 1 cup brown sugar
• 1/4 cup balsamic vinegar
Mousse
• 8 oz cream cheese
• 1 natural yoghurt (6 oz)
• 1/2 cup brown sugar
• 3/4 cup milk cream
• 2 fish gelatin leaves
• 3 egg whites
• 8 tbsp brown sugar
For the sauce, put the berries and sugar in a saucepan. Cook over medium heat for 15 minutes, remove from the heat, and add the balsamic vinegar. Allow to cool.
For the mousse, beat the cream cheese with the brown sugar until soft and smooth, add the yogurt and beat for a minute, set aside.
Prepare a Swiss meringue by putting the egg whites and sugar in a bowl and heat in bain-marie, stirring softly until the sugar crystals dissolve. Remove from the steam and beat at full power until obtaining a firm and shiny meringue. Mix the meringue with the cheese mixture, semi-whipped cream, and previously hydrated and melted gelatin in folding motion. Allow to cool.
Serve a raspberry sauce portion and put a big tablespoon of cheese mousse on top, sprinkle meringue chips. Decorate with raspberries.
