Raspberry Mousse

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.