Description
This Raspberry Mousse is a light and airy dessert made with fresh raspberry puree, gelatin, and whipped heavy cream. Layered over a homemade raspberry compote and topped with Chantilly cream, fresh raspberries, and herbs, it offers a perfect balance of tartness and sweetness. The mousse requires chilling for 6 hours to set and serves as a refreshing, elegant dessert for any occasion.
Ingredients
Raspberry Compote
- 230 g Raspberry (fresh or frozen)
- 50 g Granulated sugar
- ½ tablespoon Lemon juice
Raspberry Mousse
- 450 g Raspberry puree
- 60 g Powdered sugar (sifted, adjust to sweetness)
- 1 tablespoon Lemon juice (freshly squeezed)
- 6 g Gelatin powder
- 2 tablespoons Cold water (for blooming gelatin)
- 345 g Heavy Cream (36% fat, very cold)
Decoration
- Chantilly cream (prepared from Chantilly cream recipe)
- Fresh raspberries
- Herbs (e.g., mint)
Instructions
- Prepare the Raspberry Compote: In a saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the mixture slightly thickens. Remove from heat, then distribute the compote evenly into 4 serving cups. Refrigerate to chill and set the base layer.
- Make the Raspberry Puree: Wash fresh raspberries thoroughly. Using a blender, puree the raspberries until smooth. Pass the puree through a fine sieve to remove seeds. Measure out 450 g of this raspberry puree for the mousse.
- Sweeten the Puree: Stir the freshly squeezed lemon juice and sifted powdered sugar into the raspberry puree. Taste and adjust sweetness as desired to balance the tartness.
- Bloom the Gelatin: Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit undisturbed for 3 minutes until it becomes thick and gelatinous.
- Dissolve the Gelatin: Gently warm the bloomed gelatin in the microwave for a few seconds until it becomes liquid but not hot or boiling. Mix the dissolved gelatin into the raspberry puree while the puree is at room temperature to avoid shocking the gelatin.
- Whip the Heavy Cream: Using an electric hand mixer, whip the very cold heavy cream until it reaches early stiff peaks. Be careful not to overwhip to prevent it turning into butter or becoming too stiff for folding.
- Fold Cream into Puree: Gently fold the whipped cream into the raspberry and gelatin mixture using a rubber spatula. Do this carefully to maintain the mousse’s airy texture.
- Assemble the Mousse: Spoon or pipe the raspberry mousse mixture on top of the set raspberry compote in the 4 cups. Smooth the surface gently if needed.
- Chill to Set: Refrigerate the assembled mousse cups for 6 hours to allow the mousse to fully set and develop its texture.
- Decorate the Mousse: Just before serving, top each mousse cup with freshly whipped Chantilly cream, fresh raspberries, and garnish with herbs such as mint for a vibrant and festive look.
- Storage: Keep the mousse refrigerated and consume within 2 days. Avoid freezing as it can negatively affect the texture.
Notes
- Use fresh or frozen raspberries for the compote depending on availability, though fresh is preferred for the best flavor and texture.
- Adjust the powdered sugar in the mousse to your preferred sweetness, tasting after mixing.
- Make sure to bloom and dissolve the gelatin properly to avoid lumps in the mousse.
- Do not overwhip the cream; it should be just stiff enough to fold easily.
- Chill adequately to ensure the mousse sets with a smooth, airy texture.
- Serve chilled and consume within 2 days for best quality; do not freeze.
- Garnish adds a fresh visual appeal and complements the tartness of the mousse.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: French
