Raspberry Mousse Food

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.

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.

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.

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

FLUFFY RASPBERRY MOUSSE

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.

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 MOUSSE CAKE

Steps:

• Preheat oven to 180°C.
• Brush a 20cm round spring form tin with melted butter.
• Sift flours and cornflour 3 times onto greaseproof paper.
• Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to a large mixing bowl.
• Using a metal spoon , fold in dry ingredients quickly and lightly.
• Spread mixture into prepared tin.
• Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
• Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
• To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
• Beat egg and sugar together until creamy.
• Add cream cheese, beat until smooth.
• In a separate bowl beat cream until soft peaks form.
• Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
• Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
• Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
• To Assemble: Cut cake in half horizontally.
• Place first cake layer on a board.
• Spread cake evenly with mousse.
• Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.

LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD

Steps:

• Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
• Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
• To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
• Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
• To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

RASPBERRY MOUSSE CAKE

Steps:

• Firstly, this is not as difficult as it looks . I have included many directions, but don't let that put you off. They are to ensure that the recipe is clear & easy to follow.
• Raspberry jelly palette needs to be made a day in advance.
• Use 25cm (must be springform) tin.
• For the palette soak gelatine in cold water for about 5 minutes, then squeeze out excess water. In small saucepan, bring raspberry puree to simmer. Remove from heat, add gelatine & stir to dissolve. Cool to room temperature, pour into a plastic-wrap lined 25cm cake tin, refrigerate to set. Freeze set jelly palette until frozen.
• For sponge, using electric mixer, beat egg whites until soft peaks form, then gradually add 50 grms sugar & continue to beat until soft peaks form. Decrease speed to medium, add yolks & beat until just combined, then fold through flour. Spoon into greased & lined cake tin (as used for jelly palette). Smooth out top or it will be uneven. Bake for 20-25 min at 175°C Coolon wire rack. Make two of these.
• Make sugar syrup by combining 60 grms sugar & 100 mls of water. Stir over heat until sugar dissolves, then cool. Set aside.
• To make Italian meringue, place sugar & just enough water to cover it in small saucepan. Boil on medium heat to dissolve sugar then boil until sugar syrup registers soft ball stage, (121C) on candy thermometer.
• While sugar is cooking, using electric mixer beat egg whites until soft peaks form, then greadually add extra sugar. To this, in a very thin stream, add the hot syrup. Continue to beat until mixtue is thick & cool.
• To make raspberry mousse, soak gelatine leaves in cold water. Squeeze out excess water. Combine gelatine & a 1/4 of puree in small saucepan & dissolve gelatine.
• Then transfer to a large bowl, add the remaining puree. Fold in Italian meringue, then carefully fold in the whipped cream.
• Reline cake tin with parchment coming up well above the sides. Place one sponge on base, brush with half the syrup, then pour in half of the raspberry mousse. Place second sponge on top & brush with remaining syrup. Then pour a very thin layer of mousse over sponge. Remove plastic from jelly palette & place over mousse, press down slightly. Pour remaining mousse over top of jelly palette.Spread mousse evely over top. Some will pour down the side of cake which will help when you come to decorate the cake. Refrigerate 6 hrs or overnight.
• Thinly spread melted white chocolate over baking paper. Allow to set slightly. While chocolate is still a little soft, cut planks about 5cm wide & high enough to go over the top of cake. Allow chocolate to set. Make enough planks to go right aroung sides of cake & a few spare in case of an accident.
• Gently remove ring from cake & peel off paper. Place cake on serving plate. Press chocolate planks, slightly overlapping around sides of cake. Then fill cake with raspberries. Then watch everyones face when you bring it out.
• Cake can be made days ahead & keeps very well. If raspberries are not in season use frozen. To decorate top of cake a little more sweetened puree can be made & spread on top insted of the fresh raspberries.

CRANBERRY/RASPBERRY MOUSSE

Steps:

• Drain thawed raspberries, reserving both the berries and the juice.
• Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
• Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
• Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.