Raspberries Mousse Recipes

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 WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

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.

LIME MOUSSE WITH RASPBERRIES

Steps:

• Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
• Whip the egg whites with the cream of tartar until they stand in stiff peaks.
• Whip the cream until stiff.
• Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
• Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top.

RASPBERRY MOUSSE

Steps:

• 1. Bloom the gelatin in the water. 2. Whip the cream to medium peaks. Cover and refrigerate the whipped cream. 3. Warm half of the fruit purée in a saucepan. Remove it from the heat. Melt the gelatin. Add the melted gelatin and stir to incorporate. Blend in the remaining purée. 4. Combine the egg whites and sugar in a mixer bowl over a pot of simmering water and heat, stirring constantly with a wire whip, until the mixture reaches 145°F/63°C. Transfer the bowl to the mixer and whip at high speed with the whip attachment until stiff peaks form. Continue beating until the meringue has completely cooled. 5. Cool the raspberry mixture to 70°F/21°C. 6. Gently blend approximately 1/2 of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the reserved whipped cream. 7. Immediately pipe or ladle the mousse into molds.

RASPBERRIES MOUSSE

Steps:

• Wash well the raspberries and dry them with a cloth or kitchen paper.
• Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice.
• Tasted to see if it is sweet enough or not according to your taste.
• Put the fresh cheese in a bowl and mix it with a fork. Now crumble the biscuits with your hands.
• Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base.
• Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound.
• Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese) and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.

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.

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.