Raspberry mascarpone mousse

ingredients

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100g of raspberries
100g of mascarpone
30g egg white
10g pistachios (shelled, no salt added)

Procedure to follow

Beat your egg white until stiff and gently add it to the mascarpone.
Blend your raspberries until you get a kind of puree.
Gently incorporate the raspberry purée into your mascarpone-egg white mixture and mix everything while avoiding breaking the egg white into snow.
Divide your preparation into a small cup and if possible, let your cream sit for 1 to 2 hours in the refrigerator.
Before enjoying yourself, decorate your mousse with pistachio chips.

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Calories and macros

520 kcal, 11 g protein, 9 g carbohydrates, 46 g fat - fiber: 6 g
 

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