Light Raspberry Mousse Recipes

FRESH RASPBERRY MOUSSE

Steps:

• In a small bowl, mix gelatin with the cold water. Stir, and set aside. In a medium saucepan add the raspberries and sugar. Cook over medium heat, stirring until the sugar is dissolved (about 5 minutes). Gently mash with a potato masher, but keep the texture chunky. While mixture is still hot stir in the gelatin; mix until combined. Set aside to cool (about 30 minutes). Add the thawed whipped topping to a large bowl; gently fold in the berry mixture until combined. Spoon into ½ cup serving dishes. Cover and refrigerate until ready to serve.

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:

• 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.

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.

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

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.

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.