RASPBERRY MOUSSE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
RASPBERRY MOUSSE RECIPE | YUMMLY
Raspberry Mousse is an elegant dessert, at once decadently rich yet surprisingly airy and light — an edible oxymoron with the pure flavor of fresh raspberries. Lightened with beaten egg whites and whipped cream, then tinted a perfect pink from the raspberry puree, it brings a light ending to a rich meal. It's classic French sophistication that never fails to impress! ## What is mousse? How is it different from pudding? The word “mousse” is from the French, and translates as “foam” or “froth.” Pudding is dense and heavy (and yes, delicious in its own right) and is typically made with whole milk. Mousse contains heavy cream, but by whipping it and using other light ingredients (like fresh berries and beaten egg whites) the resulting dessert is fluffy and sweet with a soft and delicate texture. ## Does mousse need powdered gelatin to hold its shape? Many mousse recipes call for adding an unflavored gelatin mixture to the base to give firmness to the final dessert. However, with both egg whites (beaten until stiff peaks form) as well as whipped cream, this mousse has enough structure to support itself as is. Not using gelatin ensures that vegetarians can enjoy it as well (most gelatin is animal-based). ## I have regular white sugar in the cupboard — do I really need superfine sugar? In short, yes. Using superfine sugar ensures that the texture of this raspberry mousse will be perfectly smooth — with no unpleasant graininess or crunch — because it dissolves much more quickly. However, there’s a simple solution if you can’t get to the store: Blitz your regular white sugar in a food processor for 30 seconds to 1 minute, and voila! Homemade superfine sugar. ## What kind of cream should I use? You can use either heavy cream or whipping cream. Heavy cream has the most milk fat at about 36%, whereas whipping cream typically has around 30%. You may also see "heavy whipping cream," which is the same thing as heavy cream. Just don't substitute light cream, as it doesn't have enough fat to whip up properly. ## Do I really have to strain the raspberry mixture through a sieve? In this recipe, getting all the seeds out of the raspberries makes a huge difference in how we experience the final dessert. A hallmark of mousse is that it's perfectly smooth, with an intense flavor that comes only from the essence of the main ingredient — whether it’s dark chocolate or the best fresh raspberries. ## Could other berries work in this mousse? Yes! If you have sweet strawberries or ripe blackberries, go for it. Foraged fruit can have varying levels of sweetness, though, so be sure the fruit isn't too tart before using it here. Just cook the fruit in a small saucepan as indicated in the first step, give it a quick taste, and adjust the sugar as needed. While fresh is always better, you could use frozen raspberries if needed — just be sure to defrost them first, and drain off the excess liquid. ## What’s the best way to serve mousse? Mousse benefits from a festive serving dish since it doesn’t have a shape of its own. Clear glass is a great way to highlight raspberry mousse’s ballet-slipper pink color. Stemless wine glasses provide stability and offer a pink window into what’s to come, while 4-ounce Mason jars keep it simple yet sweet. This recipe adds an extra twist by topping the traditional mousse with a decorative frozen mousse topper. This adds not only visual appeal but a contrast in textures and temperature that is sure to wow your guests even more. Need more ideas? Use a cute heart-shaped mold for a special Valentine's Day treat, sprinkle with fresh raspberries, or top the mousse with shaved chocolate for that classic chocolate-raspberry flavor. ## What do I do with the leftover egg yolks? Don’t toss those yolks! Put them in the fridge in a small bowl with plastic wrap touching the surface until ready to use. You can use yolks in a classic Caesar Salad, make a homemade aioli sauce, or use for other dessert recipes such as a classic crème brûlée or custard.
Provided by El invitado de invierno
Categories Desserts
Total Time 55 minutes
Yield 4
Number Of Ingredients 6
Steps:
- In a medium heavy-bottomed pot, bring raspberries and 2 tablespoons superfine sugar to a boil. Reduce heat to low; simmer 5 minutes, then strain through a sieve, pressing to remove seeds. Set aside.
- Make the sugar syrup: In a separate pan, simmer water and remaining sugar and cook until a candy thermometer reads 242° to 248°F.
- When the sugar syrup reaches 230°F, start to prepare your egg whites. Whisk the egg whites with a pinch of salt in a stand mixer until stiff peaks form.
- Combine sugar syrup and eggs to make an Italian meringue: Once the sugar syrup reaches 242° to 248°F, slowly pour it into the beaten egg whites in a steady stream, while continually whisking in the electric mixer. Keep whisking until the mixture cools.
- Whip cream: In a separate mixing bowl, whisk the heavy cream into soft peaks.
- Gently fold the raspberry puree into the meringue. Once combined, gently fold in the whipped cream.
- With a spatula, fill a mini-muffin tin or decorative candy molds with mousse. Scrape horizontally across the top to create a smooth bottom. Freeze until firm, then unmold.
- Divide remaining mousse evenly among individual serving dishes.
- Top each serving with a piece of frozen mousse. Serve immediately.
Nutrition Facts : Calories 660 calories, CarbohydrateContent 100 grams, CholesterolContent 100 milligrams, FatContent 28 grams, FiberContent 9 grams, ProteinContent 7 grams, SaturatedFatContent 17 grams, SodiumContent 290 milligrams, SugarContent 86 grams
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RASPBERRY MOUSSE RECIPE - GRACE PARISI | FOOD & WINE
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Total Time 30 minutes
- In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into 8 bowls and refrigerate until set, at least 1 hour or overnight.
RASPBERRY MOUSSE RECIPE - NYT COOKING
Reviews 4
Total Time 3 hours 40 minutes
Cuisine french
Calories 172 per serving
- Place the mousse in a pastry bag with a large opening, and pipe the mousse into twelve nonreactive cup molds, filling them halfway. Spread the mousse up the sides of the mold. Place a spoonful of the filling into the center of each mold and top with more mousse. Place the molds in the refrigerator to set for at least 3 hours. To serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side.
RASPBERRY MOUSSE RECIPE | YUMMLY
From yummly.com
Reviews 4
Total Time 55 minutes
Category Desserts
Calories 660 calories per serving
- Top each serving with a piece of frozen mousse. Serve immediately.
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MARY BERRY'S LIGHT RASPBERRY MOUSSE FROM CLASSIC
From thehappyfoodie.co.uk
You will need a large glass bowl (1.1 litres/2 pints) or 6–8 dessert glasses.
2. Soak the gelatine in a small heatproof bowl of cold water for 5 minutes until soft. Squeeze out the liquid from the gelatine and tip away all but 1 tablespoon of water. Put the gelatine back into the bowl with the reserved tablespoon of water. Set the bowl on top of a saucepan of gently simmering water and stir for a few minutes until the gelatine is dissolved and runny. Remove from the heat and set aside to keep warm.
3. Whizz the raspberries in a food processor until blended to a smooth pulp. Place in a sieve above a bowl and push the pulp through with a metal spoon to remove the seeds.
4. Place the egg yolks and caster sugar in a large bowl. Use an electric hand whisk to whisk the eggs and sugar for 4–5 minutes or until thick, pale and fluffy and when you lift up the whisk, a trail is left in the mixture. Stir in the raspberry purée, followed by the runny gelatine.
5. Whip the cream to soft peaks, then carefully fold into the raspberry mixture (see tip). In a clean, dry bowl, whisk the egg whites until stiff. Stir 2 tablespoons of the egg whites into the raspberry mixture, then gently fold in the remaining egg whites.
6. Spoon into the large glass bowl or divide between the individual glasses, then chill in the fridge for a minimum of 4 hours until set. Serve straight from the fridge, decorated with the remaining raspberries and sprigs of mint.
Chilling time: minimum of 4 hours.
Prepare Ahead:
The mousse can be made up to 8 hours ahead and kept in the fridge.
Mary’s Classic Tip:
* It is important to keep folding the whipped cream into the raspberry mixture until smooth and evenly coloured throughout and no lumps remain, otherwise the resulting mousse will be flecked with spots of white cream.
RASPBERRY MOUSSE PIE | MARTHA STEWART
From marthastewart.com
Reviews 3.7
Total Time 230 minutes
Category Breakfast & Brunch Recipes
Calories 243 g per serving
- Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
RASPBERRY WHITE CHOCOLATE MOUSSE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 40 minutes
Category Desserts, Mousse Recipes, Chocolate Mousse Recipes
Calories 180.1 calories per serving
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
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