Raspberry Mousse Meringues With Raspberry Lime Sauce Food

LIGHT RASPBERRY MOUSSE

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.

FRESH RASPBERRY MERINGUES

Steps:

• Preheat oven to 170°F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat.
• Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding.
• Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks.
• Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce.
• Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4" from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping.
• Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color.
• Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight.
• Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.

RASPBERRY MERINGUE HEARTS

Steps:

• Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

RASPBERRY MOUSSE

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.

LIME MOUSSE WITH RASPBERRIES

Steps:

• Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
• Whip the egg whites with the cream of tartar until they stand in stiff peaks.
• Whip the cream until stiff.
• Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
• Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top.

RASPBERRY MOUSSE

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.

RASPBERRY CHOCOLATE CHIP MERINGUES

Steps:

• Preheat the oven to 250 degrees.
• Combine the egg whites and salt in a bowl; beat until frothy.
• Gradually add in the gelatin and sugar; beat until each addition is dissolved.
• Beat until soft peaks form; add the vinegar and combine well.
• Fold in the chocolate chips.
• Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
• Bake at 250 degrees for 25 minutes; turn off the oven.
• Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
• This should take at least 20 additional minutes.