HOW TO MAKE RASPBERRY MOUSE RECIPES

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Steps:

• Place 1/4 cup water in a cup and sprinkle gelatin on top. Set aside to soften.
• In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 1 2/3 cups puree. Add sugar and lemon juice and stir until sugar dissolves.
• Microwave softened gelatin for 30 seconds on high power. Measure 1/4 cup raspberry puree and set aside. Whisk gelatin into remaining raspberry puree.
• Whip cream until stiff. Gently fold in one third of raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture in 2 more batches in same manner. Drizzle reserved raspberry puree onto mousse and fold once or twice. (Do not overblend if you want decorative streaks.)
• Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Serve in individual glass bowls or dishes.