MUM'S RASPBERRY BOMB
Raspberries and cream with meringue all frozen together to make mushy fruity creamy heaven! I never can get it just like she does, but its still good none the same. The brandy works well in this and acts more like a flavouring as opposed to a tipple. Simply wonderous, by far the best way to serve raspberries. Thanks Mum!
Provided by robd16
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whip the cream together with the icing sugar, brandy and vanilla.
- Add the raspberries crushing some of them as they go in along with the meringues.
- Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
- Remove from freezer at least 15 minutes before serving.
- Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish) and enjoy!
- Wish you made double.
Nutrition Facts : Calories 360.2, Fat 24.1, SaturatedFat 14.7, Cholesterol 87.3, Sodium 25.3, Carbohydrate 36, Fiber 5, Sugar 28.1, Protein 2.2
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
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
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
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.
RASPBERRY MOUSSE
I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.
Provided by sanne
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from stove, allow to cool slightly and mix with raspberry puree.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 39.3 g, Cholesterol 142.7 mg, Fat 39.3 g, Fiber 8.6 g, Protein 4.9 g, SaturatedFat 24 g, Sodium 43.4 mg, Sugar 21.2 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
EFFORTLESS RASPBERRY ICED MOUSSE
Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
- Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.
Nutrition Facts : Calories 158 calories, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.17 milligram of sodium
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