Step by Step
![](https://www.oldenburger-professional.com/media/28/54/76/1678718304/Fruchtmousse_aus_Sahne_4.jpg)
01
Pour half of the fruit purée into a saucepan and heat it to just short of the boiling point. Squeeze out any liquid from the soaked gelatine.
![](https://www.oldenburger-professional.com/media/dc/d8/e7/1678718311/Fruchtmousse_aus_Sahne_6.jpg)
02
Add the gelatine to the purée and dissolve it. Never boil liquid with added gelatine as boiled gelatine will no longer work properly. Remove from the heat.
![](https://www.oldenburger-professional.com/media/b0/97/6e/1678718318/Fruchtmousse_aus_Sahne_7.jpg)
03
Add the remaining fruit purée to cool the mixture and stir to mix. Remove from the heat and let stand until it cools to room temperature.
![](https://www.oldenburger-professional.com/media/b5/05/49/1678718334/Fruchtmousse_aus_Sahne_3.jpg)
04
If wished, mix cold Oldenburger Whipping Cream 30% fat with sugar and whip to soft peaks.
![](https://www.oldenburger-professional.com/media/dc/d8/e7/1678718311/Fruchtmousse_aus_Sahne_6.jpg)
05
Gently swirl to dissolve the gelatine in the heated purée.
![](https://www.oldenburger-professional.com/media/20/1f/36/1678367631/Fruchtmousse_aus_Sahne_8.jpg)
06
Add 2 – 3 tablespoons of whipped cream to the cooled fruit purée and stir. This prevents any gelatine lumps from forming in the cold cream.
![](https://www.oldenburger-professional.com/media/29/a6/33/1678718383/Fruchtmousse_aus_Sahne_11.jpg)
07
Fold the just-prepared fruit cream into the remaining whipped cream.
![](https://www.oldenburger-professional.com/media/dc/7f/d5/1678718390/Fruchtmousse_aus_Sahne_13.jpg)
08
Transfer mousse to an appropriate container, cover and chill for three hours.
![](https://www.oldenburger-professional.com/media/7b/0d/f8/1678718396/Fruchtmousse_aus_Sahne_14.jpg)
09
Using a warmed tablespoon, form quenelles of the chilled mousse.
![](https://www.oldenburger-professional.com/media/05/42/fb/1678718405/Fruchtmousse_aus_Sahne_15.jpg)
10
Place on plates and decorate however you like.
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