Silken Raspberry Mousse Food

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.

SILKEN RASPBERRY MOUSSE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, about 6 minutes.
• Divide into individual serving dishes and chill for at least two hours before serving. Garnish each portion with whole raspberries.

RHUBARB RASPBERRY MOUSSE

Steps:

• In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
• Bring to a boil.
• Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
• Strain; return to the pan and set aside.
• In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
• Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
• Strain; add to rhubarb mixture.
• Stir in softened gelatin.
• Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
• In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
• Fold into rhubarb mixture.
• Spoon into dessert glasses or bowls.
• Cover and refrigerate for 4 hours or overnight.
• Note: Prep time does not include chilling time.

RASPBERRY MOUSSE

Steps:

• To make the filling, combine sugar and 1/2 cup water in a small nonreactive, heavy saucepan, and bring to a boil over medium heat. Add 1 1/3 cups of the raspberries and return to a boil without stirring. Transfer to a small bowl and allow to cool completely. Add the vodka. Cover and refrigerate.
• To make the mousse, puree the 2 cups of raspberries in a blender and set aside. Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes. Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan and place over medium-high heat. Insert a candy thermometer.
• Meanwhile, place the egg whites into the bowl of a mixer and whip until they form soft peaks. When the sugar water has reached 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip. Add the gelatin mixture and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.
• Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks. Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture. Fold the meringue and whipped cream together until combined.
• Place the mousse in a pastry bag with a large opening, and pipe the mousse into twelve nonreactive cup molds, filling them halfway. Spread the mousse up the sides of the mold. Place a spoonful of the filling into the center of each mold and top with more mousse. Place the molds in the refrigerator to set for at least 3 hours. To serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side.

LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
• In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
• Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
• Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.

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.

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.