If you like berries, your will love these Raspberry Mousses! Quick to make, this easy Raspberry Mousse Recipe is the perfect light dinner party dessert idea to try this summer. So light and fluffy, they are an epic raspberry-lover dessert!
Servings: 4large cups
Author: A Baking Journey
250grRaspberriesfresh or frozen
1teasp.Gelatine Powder(plus required water)
If using Frozen Raspberries, start by defrosting them.
Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry puree into a small pot, through a thin-mesh sieve to remove the raspberry seeds. Discard the seeds.
Remove about 1/4 of the raspberry puree and keep aside to use as a finish on the mousse.
Mix in the Lemon Juice and Vanilla Paste then heat up on the stove on low temperature.
Mix your Gelatine Powder with a little bit of cold water (see note 1) and set aside.
When the Raspberry Puree is hot (see note 2), remove from the heat and stir in the Gelatine. Transfer into a clean large mixing bowl and place in the fridge to cool.
Seperate the Egg Yolk and Whites. Keep the Yolk for another recipe and place the Egg Whites into the bowl of your Stand Mixer with the pinch of Salt. Start whipping on medium speed.
When the Egg Whites look white and lightly thick (shaving cream consistency), start to gradually add the Caster Sugar a little bit at the time - continuing to whip in between each time. When all the sugar has been added, increase the speed of the mixer to the maximum until you reach stiff peaks.
Add about the third of the meringue into the Raspberry Puree and fold until all incorporated, then carefully fold the rest of the Meringue in two or three times.
Place the Raspberry Mousse in small cups and place in the fridge to set for about 30 minutes to an hour (or until ready to serve).
When ready to serve, top with the rest of the Raspberry Coulis, fresh Raspberries and some Dark Chocolate Shavings(optional).
The amount of water needed depends on the gelatine brand you used. As an indication, I mixed 1 teaspoon of gelatine powder with 3 tablespoon of water.
The Raspberry Puree does not need to be boiling, just very hot.
The yield of this recipe is 4 large or 6 small cups.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com