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Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe

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4.4 from 65 reviews

  • Author: Ava
  • Total Time: 6 hours 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Raspberry Mousse recipe combines fresh raspberry puree with a light and airy whipped cream, set atop a flavorful raspberry compote. The mousse is delicately sweetened and stabilized with gelatin, resulting in a smooth, creamy dessert that is perfect for a refreshing treat. Decorated with chantilly cream, fresh raspberries, and herbs, this elegant dessert serves 4 and requires several hours of refrigeration for the perfect set.

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 depending on 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

  • Fresh raspberries
  • Herbs (e.g., mint)
  • Chantilly cream (prepared separately, use chantilly cream recipe)

Instructions

  1. Make the Raspberry Compote: In a saucepan, combine the fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes until the mixture slightly thickens. Remove from heat and spoon the compote evenly into 4 serving cups. Refrigerate to chill.
  2. Prepare Raspberry Puree: Wash the raspberries and blend them using a blender until smooth. Strain the puree through a sieve to remove seeds and then measure out 450 grams for the mousse.
  3. Sweeten the Puree: Add freshly squeezed lemon juice and sifted powdered sugar to the raspberry puree. Taste and adjust sweetness according to preference.
  4. Bloom the Gelatin: Sprinkle the gelatin powder evenly over 2 tablespoons of cold water. Let it sit for 3 minutes until it thickens and jiggles. Gently heat in the microwave until the gelatin is fully dissolved but not boiled.
  5. Combine Gelatin and Puree: Ensure the raspberry puree is at room temperature (neither hot nor cold), then mix the melted gelatin into the puree thoroughly.
  6. Whip the Cream: Using an electric hand mixer, whip the very cold heavy cream until early stiff peaks form. Take care not to overwhip, to avoid curdling or turning the cream buttery.
  7. Fold Cream into Puree: Gently fold the whipped cream into the raspberry and gelatin mixture using a rubber spatula until fully incorporated, maintaining a light and airy texture.
  8. Assemble the Mousse: Spoon or pipe the raspberry mousse over the set compote in each cup. Smooth the surface if desired. Refrigerate for at least 6 hours to allow the mousse to set properly.
  9. Decorate and Serve: Before serving, top each mousse cup with prepared chantilly cream, fresh raspberries, and herbs such as mint for a fresh and elegant presentation.
  10. Storage: Store the mousse refrigerated for up to 2 days. Do not freeze to preserve texture and flavor.

Notes

  • Ensure the gelatin mixture is warm but not hot when mixing with the puree to prevent curdling.
  • Do not overwhip the heavy cream to keep the mousse light and smooth.
  • Adjust the powdered sugar based on the natural sweetness of your raspberries.
  • The mousse needs at least 6 hours in the refrigerator to set properly.
  • Use fresh or frozen raspberries interchangeably for the compote and puree.
  • Do not freeze the finished mousse as it affects the texture adversely.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/raspberry-mousse-with-raspberry-compote-and-chantilly-cream-recipe/