RASPBERRY MOUSSE WITHOUT GELATIN RECIPES

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VEGAN RASPBERRY MOUSSE WITHOUT GELATIN – KITCHEN FOLIAGE



Vegan Raspberry Mousse Without Gelatin – Kitchen Foliage image

How to make vegan raspberry mousse without using gelatin.

Provided by Jenna Atkinson

Categories     Dessert

Total Time 60 minutes

Prep Time 60 minutes

Yield 3

Number Of Ingredients 4

2 cans full fat coconut milk
12 ounces raspberries (frozen)
1/4 cup water
2/3 cup sugar

Steps:

  • Separate the coconut milk from the coconut water. If you're using brands like Thai Kitchen - they separate very well and you can easily pour the coconut water out of the can. You can use the coconut water for another recipe. We only need the coconut milk. If you're using a brand that isn't easily separated, place the coconut milk in the fridge overnight. Then use a large spoon to gently remove the top portion of creamy coconut milk for your recipe. The coconut water will be on the bottom of the can.
  • When you've separated your coconut milk, you can start prepping for your raspberry puree. Place the coconut milk back in the fridge.
  • Place frozen raspberries, water, and sugar in a medium saucepan and cook on medium heat until all of the raspberries have melted into the sauce. The sauce will be finished when it starts bubbling (5-7 minutes).
  • Remove the sauce from the heat source. Let it cool down to room temperature (1 hour).
  • Puree the raspberry sauce in a blender.
  • Place a large bowl with a mesh sieve on top of it. Pour the raspberry sauce through the mesh sieve to strain all of the seeds out. You'll have to use a spoon to get all of the sauce through the sieve which will take a few minutes. Push the seeds out of the way to let the sauce drain through.
  • When all of the sauce has come through the sieve you are left with raspberry puree. Discard the raspberry seeds.
  • Place the chilled coconut milk in a stand mixer and mix on low-medium for 5-7 minutes. The coconut milk will become fluffy and light when it's finished mixing. It should resemble the consistency of pudding.
  • Add the raspberry puree to the whipped coconut milk. Use a spatula to gently fold in the raspberry sauce. The mixture will turn a beautiful pink color without any white in it when you are done mixing.
  • Serve immediately, or store in the fridge for up to 3 days.

RASPBERRY MOUSSE RECIPE - NYT COOKING



Raspberry Mousse Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 3 hours 40 minutes

Yield 12 servings

Number Of Ingredients 11

1/2 cup sugar
1 1/3 cup fresh raspberries
2 tablespoons raspberry-flavored vodka, or kirsch
2 cups fresh raspberries
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/2 cup sugar
2 tablespoons light corn syrup
3 large egg whites
1 cup heavy cream
Prepared raspberry syrup, for serving
Mascarpone cheese, for serving

Steps:

  • To make the filling, combine sugar and 1/2 cup water in a small nonreactive, heavy saucepan, and bring to a boil over medium heat. Add 1 1/3 cups of the raspberries and return to a boil without stirring. Transfer to a small bowl and allow to cool completely. Add the vodka. Cover and refrigerate.
  • To make the mousse, puree the 2 cups of raspberries in a blender and set aside. Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes. Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan and place over medium-high heat. Insert a candy thermometer.
  • Meanwhile, place the egg whites into the bowl of a mixer and whip until they form soft peaks. When the sugar water has reached 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip. Add the gelatin mixture and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.
  • Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks. Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture. Fold the meringue and whipped cream together until combined.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 172, UnsaturatedFatContent 3 grams, CarbohydrateContent 24 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 5 grams, SodiumContent 25 milligrams, SugarContent 22 grams

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