LIGHT RASPBERRY MOUSSE
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
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
Easy raspberry mousse using fresh sweet raspberries. A kid-favorite!
Provided by Sandi Gaertner
Categories Gluten Free Dessert Recipes
Time 2h25m
Number Of Ingredients 8
Steps:
- In a small saucepan, add cold water.
- Mix in gelatin and allow to sit for 5 minutes.
- Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
- Bring to boil on medium heat.
- Turn down the heat to low and boil for 5 minutes.
- Pour mixture into a Vitamix or food processor and blend until smooth.
- (This reduces the raspberry seeds.)
- Allow to cool 10 minutes.
- In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
- Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.
Nutrition Facts : ServingSize 1 g, Calories 326 kcal, Carbohydrate 14 g, Protein 3 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 109 mg, Sodium 34 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 9 g
FLUFFY RASPBERRY MOUSSE
Fluffy Raspberry Mousse great as a cake filling or as a dessert on its own topped with fresh raspberries
Provided by Captain Ron
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan combine 1 1/2 cups raspberries and sugar.
- Heat and stir over medium heat until turn to liquid.
- Stir in gelatin.
- Remove from heat and scrape into a large bowl.
- Let cool for 5 minutes.
- Remove chilled whipped cream from refrigerator.
- Mix 1 cup of whipped cream into raspberry mixture until well combined.
- Fold in remaining whipped cream.
Nutrition Facts : Calories 241.4, Fat 13.7, SaturatedFat 8.3, Cholesterol 45.6, Sodium 82.1, Carbohydrate 27.7, Fiber 4, Sugar 20.1, Protein 4.2
RASPBERRY MOUSSE
Thick, creamy raspberry mousse makes a beautiful dessert piped in glasses or uses the mousse for a cake filling. Since the mousse sets up firmly, you can put a thick layer between cakes. When you make the raspberry sauce, you will end up with 1-1/4 cups to 1-1/3 cups of sauce. You will only use 1 cup of sauce to make the mousse and you can use the remaining sauce to drizzle over the top of the mousse when you serve it.
Provided by Dahn Boquist
Categories Desserts
Time 32m
Number Of Ingredients 8
Steps:
- Place a mixing bowl and whisk in the fridge to chill while you make the raspberry sauce. You will use the chilled bowl when you whip the mascarpone and cream.
- Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes.
- Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
- Measure out 1 cup of the raspberry sauce and place it in a bowl. Save the remaining puree to drizzle over the top of your mousse when you serve it.
- Place 1/4 cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water and let it sit for 3 to 5 minutes.
- Place the bowl in the microwave for 6 to 12 seconds stopping to stir every 3 seconds until it gets liquified. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin.
- Stir the gelatin mixture into the bowl with raspberry puree.
- Add the mascarpone cream and the sugar to a chilled bowl and beat on low speed just until the sugar gets incorporated, about 30 seconds.
- Pour in half of the heavy cream, beat for 30 seconds to 1 minute until the mixture looks liquid. Stop the mixer and scrape down the sides of the bowl.
- Pour in the rest of the cream and beat on medium-low speed until the mixture reaches soft peaks.
- Pour in the raspberry/gelatin mixture and beat on medium-low speed until stiff peaks form.
- Divide among six to eight dessert glasses or use as a cake filling. Use any remaining raspberry puree to drizzle on top of the mousse.
- Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge.
Nutrition Facts : Calories 233 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1/2 cup, Sodium 12 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEMON-RASPBERRY MOUSSE
This is a dessert I have been making since I found the recipe in the 80's. It is probably my most requested dessert. It has quite a number of steps, but is not difficult. It does have raw egg whites, but I have never heard of anyone having a problem. Be sure to use a clear glass bowl to see the lovely pink swirls in the lemon mousse!
Provided by juniper jones
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
- Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
- Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
- Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
- Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
- Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.
FROZEN RASPBERRY MOUSSE
This is something I have to try really soon. You don't need an ice cream machine to do it. This is from Ricardo. The cooking time is the freezing time.
Provided by Boomette
Categories Ice Cream
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
- Pour into a bowl, cover and freeze for about 4 hours.
- Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
- Tips : This frozen mousse is inspired from the famous English "Raspberry Fool". You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.
Nutrition Facts : Calories 175.7, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 13.9, Carbohydrate 16.2, Fiber 1.3, Sugar 13.5, Protein 1.1
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