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
250gr (0.5 lbs)Raspberriesfresh or frozen
1teasp.Gelatine Powder(plus required water)
40gr (3 tbsp)Caster Sugar
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.
Optional: Remove about 1/4 of the raspberry puree and keep aside in the fridge to use as a finish on the mousse.
Add the Lemon Juice and Vanilla Paste to the blended Raspberries in the pot and heat up on the stove on low temperature.
In a separate small bowl, 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 until completely melted and combined. Transfer into a clean large mixing bowl and place in the fridge to cool and reaches room temperature.
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, foamy 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 (3).
Add a little bit of the meringue into the Raspberry Puree and fold until all incorporated (4), then transfer it all back into the bowl with the rest of the whipped Egg Whites. Gently fold the Raspberry Puree into the Egg Whites.
Directly pour the Raspberry Mousse in small serving cups and place in the fridge to set for about 30 minutes to an hour or until set (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).
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.
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.
The yield of this recipe is 4 large or 6 small cups.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com