Traditional Raspberry Mousse
Mousse can be made in two main ways - “Easy” and “Traditional”. This is my recipe for Traditional Raspberry Mousse. A bit of work, but so elegant!
Servings 6 People
- 1 cup Raspberry puree *
- ⅓ cup Sugar
- 3 tsp Unflavored gelatin powder
- ⅓ cup water **
- 2 Large egg whites
- 1 cup Heavy cream
Combine raspberry puree and sugar together in a large bowl, set aside.
In a small bowl, sprinkle gelatin over water and allow to soak for 5 minutes. Transfer bowl to microwave, heat in 10 second increments until gelatin dissolves into the liqueur.
Pour gelatin into fruit puree mixture, stir until well incorporated, then set aside while preparing the rest of the ingredients.
In a separate bowl (stand mixer, ideally!), whip egg whites until stiff peaks form. Carefully fold into chilled fruit mixture, stirring until combined.
Whip cream until stiff peaks form, then carefully fold in to the fruit mixture, stirring until combined.
Pour into 6 serving glasses, chill until set, about 2 hours.
* If you have access to pre made fruit puree, that is easiest.
** Feel free to substitute a non-cream liqueur of choice for all or part of the water. This mousse is particularly great with Cambord or Cointreau in place of the water.
Calories: 202kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 37mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 583IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg