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Neil Perry’s raspberry and yogurt mousse cake
9KITCHEN12Ingredients
70Minutes
420Calories
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Ingredients
US|METRIC
10 SERVINGS
- 220 grams biscuits (wholemeal, granita biscuits or graham crackers, crushed)
- 100 grams unsalted butter (melted)
- fresh raspberries (to serve)
- 3 gelatine sheets (titanium-strength)
- 500 grams raspberry purée
- 2 Tbsp. caster sugar
- 300 mL cream (thin, pouring, whipped to soft peaks)
- 3 gelatine sheets (titanium-strength)
- 300 mL cream (thin, pouring)
- 240 grams Greek style yoghurt
- 75 grams caster (superfine sugar)
- 1 tsp. vanilla bean paste
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol75mg25% |
Sodium290mg12% |
Potassium240mg7% |
Protein13g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber2g8% |
Sugars19g |
Vitamin A15% |
Vitamin C10% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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