Raspberry Mousse Pie Food

RASPBERRY MOUSSE PIE

Steps:

• Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
• In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
• Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.

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.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

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.

CHOCOLATE RASPBERRY MOUSSE PIE

Steps:

• Mix the butter and the gingersnap crumbs.
• Press onto the bottom and sides of a 9" pie pan.
• Freeze 15 minutes or until ready to use.
• Place the chocolate in a bowl.
• Bring 1/2 c of cream to the boiling point.
• Pour the cream over the chocolate and stir until melted and smooth.
• Pour the chocolate mixture evenly over the bottom of the pie crust.
• Freeze at least 20 minutes.
• Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
• Strain the raspberry mixture to remove seeds and return to pot.
• Set aside.
• Sprinkle gelatin over orange juice, let stand 1 minute.
• Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
• Remove from heat and pour into medium bowl.
• Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
• Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
• Fold 1/3 of the whipped cream into the raspberry mixture.
• Add the remaining whipped cream until just combined.
• Pour raspberry mixture into crust, mounding towards the center of the pan.
• Refrigerate 1-2 hours, until the filling is set but still soft.
• Whip the remaining cream and sweeten with the remaining sugar.
• Use to decorate the edge of the pie.
• Decorate with chocolate curls if desired.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Carefully spread jam onto bottom of crust. Refrigerate until ready to use.
• Add 1/2 cup COOL WHIP to chocolate in medium bowl; whisk until well blended. Stir in remaining COOL WHIP. Spoon into crust. Refrigerate 1 hour.
• Top with berries just before serving.

RASPBERRY MOUSSE PIE

Steps:

• In a small bowl combine lemon juice and gelatin. Allow to sit for 3 minutes. Toss raspberries into a blender and puree them. Pour pureed raspberries into a fine meshed sieve pressing to allow puree to flow through sieve leaving seeds in sieve. You should have approx one cup of puree when completed. Discard seeds. In a small saucepan, combine raspberry puree and 1/2 cup of sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook until gelatin dissolves, about 1 minutes. Transfer mixture to a small bowl and allow to cool completely, approximately 20 minutes. While puree mixture is cooling, in a large bowl with a hand mixer, combine heavy cream and sugar. Mix until stiff peaks form. With a rubber spatula, gently fold in raspberry puree to whipping cream until combined. Pour over graham cracker crust. Refrigerate to set, approximately 2 hours.

RASPBERRY CHIFFON PIE II

Steps:

• In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
• Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
• In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
• Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
• In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

CHOCOLATE MOUSSE PIE WITH RASPBERRY SAUCE

Steps:

• Combine 4 oz. chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1-2 minutes. Cool.
• Beat cream cheese and sugar until smooth and well mixed, 2-3 minutes. Add 1/3 cup Grand Mariner and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Cover and refrigerate at least 2 hours or overnight.
• Combine raspberries and 1/4 cup Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight.
• Just before serving, pipe rosettes of whipped cream around outside edge of pie. Sprinkle with grated chocolate. Pass sauce separately.