Light Raspberry Mousse Recipes

RASPBERRY MOUSSE

Steps:

• In a small saucepan, add cold water.
• Mix in gelatin and allow to sit for 5 minutes.
• Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
• Bring to boil on medium heat.
• Turn down the heat to low and boil for 5 minutes.
• Pour mixture into a Vitamix or food processor and blend until smooth.
• (This reduces the raspberry seeds.)
• Allow to cool 10 minutes.
• In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
• Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

LIGHT RASPBERRY MOUSSE

Steps:

• You will need a large glass bowl (1.1 litres/2 pints) or 6-8 dessert glasses. 2. Soak the gelatine in a small heatproof bowl of cold water for 5 minutes until soft. Squeeze out the liquid from the gelatine and tip away all but 1 tablespoon of water. Put the gelatine back into the bowl with the reserved tablespoon of water. Set the bowl on top of a saucepan of gently simmering water and stir for a few minutes until the gelatine is dissolved and runny. Remove from the heat and set aside to keep warm. 3. Whizz the raspberries in a food processor until blended to a smooth pulp. Place in a sieve above a bowl and push the pulp through with a metal spoon to remove the seeds. 4. Place the egg yolks and caster sugar in a large bowl. Use an electric hand whisk to whisk the eggs and sugar for 4-5 minutes or until thick, pale and fluffy and when you lift up the whisk, a trail is left in the mixture. Stir in the raspberry purée, followed by the runny gelatine. 5. Whip the cream to soft peaks, then carefully fold into the raspberry mixture (see tip). In a clean, dry bowl, whisk the egg whites until stiff. Stir 2 tablespoons of the egg whites into the raspberry mixture, then gently fold in the remaining egg whites. 6. Spoon into the large glass bowl or divide between the individual glasses, then chill in the fridge for a minimum of 4 hours until set. Serve straight from the fridge, decorated with the remaining raspberries and sprigs of mint. Chilling time: minimum of 4 hours. Prepare Ahead: The mousse can be made up to 8 hours ahead and kept in the fridge. Mary's Classic Tip: * It is important to keep folding the whipped cream into the raspberry mixture until smooth and evenly coloured throughout and no lumps remain, otherwise the resulting mousse will be flecked with spots of white cream.

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

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.