Easy Double Raspberry Mousse
These light and fluffy Raspberry Mousse Cups are super easy to make and absolutely delicious! They are a great way to finish a Summer meal or romantic dessert to make for Valentine's Day.
Servings: 4 large cups
Calories: 84kcal
Ingredients
- 250 gr Raspberries fresh or frozen
- 15 ml Lemon Juice
- 1/2 teaspoon Vanilla Paste (or extract) optional
- 1 teaspoon Gelatine Powder with 1 tablespoon cold water
- 40 gr Caster Sugar (*)
- 2 large Egg Whites pasteurised
- 1 pinch Salt
Instructions
- If using Frozen Raspberries, start by thawing them and discarding any water.
- Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry through a thin-mesh sieve to remove the seeds. Repeat if needed and discard the seeds.
- Optionally, remove about 1/4 of the blended raspberries and keep aside in the fridge to use as a finish on the mousse.
- Place the blended Raspberries, Lemon Juice and Vanilla Paste into a small saucepan and turn on low heat.
- While the puree is heating up, whisk the gelatine powder and cold water in a small bowl until fully dissolved (see note 1). Set aside.
- When the Raspberry Puree is starting to simmer, remove from the heat and add the gelatine paste. Whisk well until completely dissolved then transfer into a large mixing bowl. Place in the fridge to cool and reaches room temperature.
- Seperate the Egg Yolk and Whites, keep the yolk for another recipe.Place the Egg Whites and Salt in the bowl of your Stand Mixer (or large bowl if using a hand mixer).
- Whisk on medium to medium-high speed until the Egg Whites turn white, foamy and lightly thick (shaving cream consistency). While continuing to whip on medium-speed, slowly add the Caster Sugar about 1 tablespoon at a time. When all the sugar has been added, increase the speed to high and whip until you reach stiff peaks (see note 2).
- Take the raspberry puree out of the fridge and make sure it has cooled down in temperature. Add about 1/3 of the whipped egg whites and gently fold to combine (see note 3).
- Pour the whole raspberry mixture into the egg whites bowl and gently fold until fully combined. You should get a light and fluffy mixture.
- Directly pour the Raspberry Mousse in small serving cups and place in the fridge to set for at least an hour (or up to 24 hours in advance before serving).
- When ready to serve, top with the rest of the Raspberry Coulis (if you have kept some), fresh Raspberries and some Dark Chocolate Shavings (optional).
Notes
Disclaimer: this recipe uses Raw Egg Whites, which may not be suitable for certain people like pregnant women.
The yield of this recipe is 4 large or 6 small cups.
(*) The recipe is relatively low in sugar; if you prefer sweeter dessert, you can absolutely increase the quantity of sugar to suit your taste.
Notes:
- The amount of water needed depends on the gelatine brand you used. Refer to the packet you use for exact quantities required.
- If you do not want to use Raw Egg Whites like here, you can replace this French Meringue by an Italian Meringue. This type of meringue is made by pouring a hot sugar syrup over the egg whites while whipping them and allows to cook them.
- This will help avoid deflating the egg whites when adding the raspberries, as it is much easier to combined two mixture that have similar textures.
Nutrition
Calories: 84kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 119mg | Fiber: 4g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg