Raspberry Mousse
Makes approximately 8 servings
Ingredients
- 1 teaspoon unflavored powdered gelatin
- 2 tablespoons cold water
- 12 ounces (1 frozen package) raspberries, thawed
- ¼ cup granulated sugar
- 1/3 cup water
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 2 ½ tablespoons unsalted butter, cut into small cubes
- 1 teaspoon unflavored powdered gelatin
- 2 tablespoons cold water
- 2 ½ cups cold heavy cream
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a small bowl, stir together the gelatin and 2 tablespoons water and allow it to bloom for about 5 minutes. Set aside.
- In a medium saucepan stir together the raspberries, granulated sugar and 1/3 cup water. Bring the mixture to a boil just long enough to dissolve the sugar. Remove and purée in a blender.
- Clean the saucepan from the raspberries, and in it whisk together the pureed raspberries, the egg yolks and fresh lemon juice. Bring the mixture to a simmer and whisking constantly, cook until it has thickened slightly. Do not allow the mixture to boil. Remove from the heat.
- Whisk in the butter and then the bloomed gelatin blending until the gelatin has melted into the mixture.
- Pour the mixture through a fine mesh sieve into a small bowl. Cover the surface of the curd with plastic wrap and refrigerate until cold and firm. This can take 3 to 4 hours.
- Combine the remaining teaspoon of gelatin and 2 tablespoons of cold water together in a small bowl and allow it to bloom for about 5 minutes.
- In the bowl of an electric mixer, using the whip attachment, beat the heavy cream, confectioners’ sugar and pure vanilla extract until soft peaks form.
- Place the container of bloomed gelatin into a cup or pan of hot water to melt it down to a liquid. Allow it to cool down so it feels barely warm but is still fluid.
- Beat the whipped cream on high speed and slowly pour in the liquid gelatin and continue beating until stiff peaks form.
- Once the curd has cooled and thickened place it into a large mixing bowl.
- Add a large dollop of whipped cream on top of it and whisk the two together until the custard has become lighter in texture.
- Add the remaining whipped cream on top of the mixture, and using a rubber spatula, carefully fold the two together until a light raspberry mousse forms.
- Pour the mousse into wine or dessert glasses and chill until firm. Or use the raspberry mousse in any other recipe you desire.