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 PIE
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g
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
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
LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD
Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party
Provided by Anna Glover
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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
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