Raspberry Mousse

Products Used

By Chef Eddy Van Damme

Prep Time:

40m

Yield:

Serves 4-5

Plan for:

2 hours to overnight chill time

Raspberry Mousse combines the velvety smoothness of whipped cream with an unapologetically tangy raspberry purée for a light-and-fluffy dessert. The vivid, ruby-red hue of the raspberries adds a bright pop of color to this cool and creamy dessert, making it the perfect showstopper for any gathering. Each spoonful is a delicate balance of sweet and tart. This quick and easy no-bake dessert can be made with just a few high-quality ingredients and some easy-to-follow steps.

Rating:

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Products Used

Ingredients

Raspberry Mousse

1 bag (12 oz or 340 g) frozen raspberries
4 tablespoons (50 g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon gelatin
1 tablespoon water
3/4 cup (180 g) whipping or heavy cream

Decoration

1/2 cup (120 g) whipping cream
1 tablespoon (8 g) Imperial Sugar Confectioners Powdered Sugar
1/2-pint fresh raspberries
Mint leaves
Imperial Sugar Confectioners Powdered Sugar, to sprinkle

Directions

Set aside 4-5 glasses.
Defrost raspberries and retain all juices obtained.
Puree raspberries until super smooth. Press through a sieve to remove seeds. Press well to obtain 1 cup of raspberry puree. Pour in a microwave-safe bowl, stir in sugar and set aside.
Mix gelatin with water and set aside.
Place raspberry puree briefly in microwave oven until lukewarm, about 110-120°F. Add gelatin and stir until completely dissolved. Set aside.
In a cold bowl whip cream to soft-medium peaks. Do not whip to a stiff consistency as you would for decorating pies etc. If you do, the mousse will have less volume and taste heavy and greasy.
Before proceeding, raspberry puree needs to feel cooler than lukewarm, about 85°F is good.
Add whipped cream and gently fold together until just combined. Do not unnecessarily fold or mix as it will make mousse dense.
Either spoon into glasses or use a pastry bag fitted with a large piping tip.
Place in refrigerator for a minimum of 2 hours or overnight.
For decoration whip remaining cream and powdered sugar until stiff. Pipe large rosettes on surface of mousse. Decorate with raspberries and mint.

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