Made with whipped egg whites and heavy cream, this Raspberry Mousse is light and fluffy with a smooth creamy texture. Flavored with a sweet, smooth raspberry puree, this Raspberry Mousse has a sweet berry flavor. Fruity and refreshing, this Raspberry Mousse is the perfect light and sweet note on which to end your evening. Be sure to strain the raspberry puree before adding to the rest of the mousse mixture. This mousse can also be adapted to be made with other berries.
- 500 grams raspberries
- 330 grams superfine sugar
- 100 milliliters water
- 5 egg whites
- 250 milliliters heavy cream
- In a pot, add the raspberries and 30 grams of sugar. Simmer for 5 minutes then strain them through a colander to remove the seeds. Reserve.
- In another pot, simmer the water and 300 grams of sugar until a candy thermometer shows 170 to 200 degrees Celsius.
- When the sugar mixture is at 110 C., whisk the egg whites with a pinch of salt in a kitchen stand mixer until they are stiff peaks.
- When the sugar mixture reaches the desired temperature, slowly stream it into the egg whites while continually whisking. Keep whisking until the mixture cools.
- Separately, whisk the heavy cream into soft peaks.
- Fold the raspberry puree into the egg white mixture. Once combined, do the same with the whipped cream.
- With a spatula, fill a mini-muffin tin all the way full with mousse. Scrape horizontally across the top to even everything out. Freeze until firm then unmold.
- Fill individual serving dishes with the rest of the mousse.
- Serve the individual dishes with an unmolded frozen mousse piece on top.
PER SERVING *
|Calories670Calories from Fat260|
|% DAILY VALUE*|
|Calories from Fat260|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.