Raspberry Mousse Recipes

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RASPBERRY MOUSSE



Raspberry Mousse image

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

  • Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

LIGHT RASPBERRY MOUSSE



Light raspberry mousse image

Mary's rasperry mousse is so light, soft and full of flavour - close your eyes and you could be in a veg patch of raspberries on a summer's day!

Provided by Mary Berry

Categories     Desserts

Yield Serves 4-6

Number Of Ingredients 6

4 leaves gelatine
300g/10½oz raspberries
4 free-range eggs, separated
75g/2½oz caster sugar
150ml/5fl oz double cream
few raspberries, for garnish

Steps:

  • Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water.
  • Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.
  • Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds.
  • Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4-5 minutes.
  • Whip the cream to soft peaks in a separate bowl.
  • Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream.
  • Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest.
  • Spoon into a 1.2 litres/2 pint bowl or 4-6 glasses. Place in the fridge for 4 hours, or until set.
  • Decorate with raspberries and serve straight from the fridge.

RASPBERRY MOUSSE



Raspberry Mousse image

Provided by Molly O'Neill

Categories     dessert

Time 3h40m

Yield 12 servings

Number Of Ingredients 11

1/2 cup sugar
1 1/3 cup fresh raspberries
2 tablespoons raspberry-flavored vodka, or kirsch
2 cups fresh raspberries
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/2 cup sugar
2 tablespoons light corn syrup
3 large egg whites
1 cup heavy cream
Prepared raspberry syrup, for serving
Mascarpone cheese, for serving

Steps:

  • To make the filling, combine sugar and 1/2 cup water in a small nonreactive, heavy saucepan, and bring to a boil over medium heat. Add 1 1/3 cups of the raspberries and return to a boil without stirring. Transfer to a small bowl and allow to cool completely. Add the vodka. Cover and refrigerate.
  • To make the mousse, puree the 2 cups of raspberries in a blender and set aside. Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes. Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan and place over medium-high heat. Insert a candy thermometer.
  • Meanwhile, place the egg whites into the bowl of a mixer and whip until they form soft peaks. When the sugar water has reached 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip. Add the gelatin mixture and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.
  • Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks. Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture. Fold the meringue and whipped cream together until combined.
  • Place the mousse in a pastry bag with a large opening, and pipe the mousse into twelve nonreactive cup molds, filling them halfway. Spread the mousse up the sides of the mold. Place a spoonful of the filling into the center of each mold and top with more mousse. Place the molds in the refrigerator to set for at least 3 hours. To serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 25 milligrams, Sugar 22 grams

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