September 13th, 2015
I played with berries again and this time it’s for raspberry mousse. I made something very similar awhile back, but with strawberries. With a little bit of tweaking, I substituted strawberries with raspberries and the results were still the same- phenomenal.
Folding in fresh raspberries with the mousse gives it more texture but you can also omit them if you prefer a smooth consistency. The mousse is thick enough to use as a filling for cakes, which I’ll try next time. For this occasion I opted to use mini jars for individual servings for a dinner get-together.
Raspberry Mousse, I modified the strawberry mousse from Miette’s book, in which I made here:
1 bag of frozen raspberries
⅓ C sugar
juice from half a lemon
1 T cold water
2 tsp powder gelatin
¾ C heavy cream
fresh raspberries
Y= enough to fill five 5-oz jars
Directions
- Heat raspberries, sugar, lemon juice, water in a saucepan. Let it come to a boil then reduce the heat. Simmer for 10-15 minutes, while stirring occasionally.
- Bloom gelatin in the cold water by mixing the two together in a small bowl.
- Meanwhile, strain the raspberry mixture into a clean bowl. Discard the raspberry pulp.
- Return the raspberry juice back to the saucepan. Add the gelatin mixture.
- Heat and stir until the gelatin dissolves.
- Strain into a clean bowl.
- Place plastic wrap directly on the surface and chill for a few hours or overnight in the refrigerator.
- In a clean mixer bowl whip the heavy cream to stiff peaks.
- Fold raspberry mixture and fresh raspberries into the cream. (If the raspberry mixture solidified overnight, slightly heat until it becomes a liquid state. You want the mixture to be melted but not super hot, otherwise this will melt the whipped cream. For a more intense flavor, fold in more raspberry mixture.)
- Divide into serving cups. Garnish with more raspberries. Refrigerate until ready to eat.
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