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Fold the raspberry purée into the whipped cream, and finally fold this into the fluffy egg whites.
For the pistachio base, place the digestive biscuits and pistachio nuts into the Braun chopper accessory (500 ml) and mix with the melted butter. Thanks to ComfortClick the accessory is conveniently and quickly fastened, always letting you hold the hand mixer in the same comfortable position. Remove and press the mix into a series of individually-sized cake rings. Chill in the refrigerator for 1 hour to firm up.
Transfer the raspberry mousse to a piping bag and divide the mousse equally between the prepared cake rings on top of the pistachio base. Refrigerate for 2-3 hours.
To serve, place the cake ring on small plates and run a small knife around the rim to help remove the cake ring. Garnish with fresh raspberries, crushed pistachio nuts and fresh mint.
For the raspberry mousse, take a small bowl and soak the gelatine sheets in cold water and let stand until softened, about 2-3 minutes. Use the blender accessory to freshly purée the raspberries and warm it over a gentle heat. Just before it boils remove from heat and stir in the gelatine (without water). Allow to cool.
Add the separated egg whites to the beaker and whisk them with the Braun hand mixer whisk accessory until they are really fluffy and not able to flow out of the beaker. For the whipped cream, use the whisk accessory again and start with a low speed to whisk the fresh cream, speed up until it is whipped. Adjust the speed easily by twisting the VarioControl speed dial with your thumb, allowing you to choose the speed precisely.
Fold the raspberry purée into the whipped cream, and finally fold this into the fluffy egg whites.
For the pistachio base, place the digestive biscuits and pistachio nuts into the Braun chopper accessory (500 ml) and mix with the melted butter. Thanks to ComfortClick the accessory is conveniently and quickly fastened, always letting you hold the hand mixer in the same comfortable position. Remove and press the mix into a series of individually-sized cake rings. Chill in the refrigerator for 1 hour to firm up.
Transfer the raspberry mousse to a piping bag and divide the mousse equally between the prepared cake rings on top of the pistachio base. Refrigerate for 2-3 hours.
To serve, place the cake ring on small plates and run a small knife around the rim to help remove the cake ring. Garnish with fresh raspberries, crushed pistachio nuts and fresh mint.
For the raspberry mousse, take a small bowl and soak the gelatine sheets in cold water and let stand until softened, about 2-3 minutes. Use the blender accessory to freshly purée the raspberries and warm it over a gentle heat. Just before it boils remove from heat and stir in the gelatine (without water). Allow to cool.
Add the separated egg whites to the beaker and whisk them with the Braun hand mixer whisk accessory until they are really fluffy and not able to flow out of the beaker. For the whipped cream, use the whisk accessory again and start with a low speed to whisk the fresh cream, speed up until it is whipped. Adjust the speed easily by twisting the VarioControl speed dial with your thumb, allowing you to choose the speed precisely.
