Raspberry Mousse Pie Recipes

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RASPBERRY MOUSSE



Raspberry Mousse image

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

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

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



Raspberry Mousse Pie image

Time 2h40m

Number Of Ingredients 6

1 Graham Cracker Pie Crust
3 Tablespoons fresh lemon juice
2 1/4 teaspoons powdered gelatin
5 cups fresh raspberries
1/2 cup, plus 2 Tablespoons sugar
2 Cups cold heavy cream

Steps:

  • In a small bowl combine lemon juice and gelatin. Allow to sit for 3 minutes. Toss raspberries into a blender and puree them. Pour pureed raspberries into a fine meshed sieve pressing to allow puree to flow through sieve leaving seeds in sieve. You should have approx one cup of puree when completed. Discard seeds. In a small saucepan, combine raspberry puree and 1/2 cup of sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook until gelatin dissolves, about 1 minutes. Transfer mixture to a small bowl and allow to cool completely, approximately 20 minutes. While puree mixture is cooling, in a large bowl with a hand mixer, combine heavy cream and sugar. Mix until stiff peaks form. With a rubber spatula, gently fold in raspberry puree to whipping cream until combined. Pour over graham cracker crust. Refrigerate to set, approximately 2 hours.

RASPBERRY MOUSSE PIE



Raspberry Mousse Pie image

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

Nonstick cooking spray
7 graham crackers
3 tablespoons fresh lemon juice
2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
5 cups fresh raspberries (about 1 1/2 pounds)
1/2 cup plus 2 tablespoons sugar
2 cups cold heavy cream

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

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

Steps:

  • Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.

RASPBERRY MOUSSE



Raspberry Mousse image

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

18 ounces fresh raspberries
7 tablespoons confectioners' sugar, or more as needed
4 tablespoons orange juice
1 (.25 ounce) package unflavored gelatin
1 ¾ cups heavy cream
2 tablespoons vanilla sugar
1 dash lemon juice

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

CHOCOLATE RASPBERRY MOUSSE PIE



Chocolate Raspberry Mousse Pie image

Make and share this Chocolate Raspberry Mousse Pie recipe from Food.com.

Provided by _Pixie_

Categories     Pie

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 9

36 gingersnaps, finely ground (about 1 1/2 c)
6 tablespoons butter, melted
8 ounces semi-sweet chocolate chips (real chocolate please, at room temperature)
3 1/2 cups heavy cream, divided
1 (12 ounce) package frozen unsweetened raspberries, thawed
9 tablespoons sugar, divided
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup orange juice
chocolate curls, for decoration (optional)

Steps:

  • Mix the butter and the gingersnap crumbs.
  • Press onto the bottom and sides of a 9" pie pan.
  • Freeze 15 minutes or until ready to use.
  • Place the chocolate in a bowl.
  • Bring 1/2 c of cream to the boiling point.
  • Pour the cream over the chocolate and stir until melted and smooth.
  • Pour the chocolate mixture evenly over the bottom of the pie crust.
  • Freeze at least 20 minutes.
  • Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
  • Strain the raspberry mixture to remove seeds and return to pot.
  • Set aside.
  • Sprinkle gelatin over orange juice, let stand 1 minute.
  • Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
  • Remove from heat and pour into medium bowl.
  • Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
  • Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
  • Fold 1/3 of the whipped cream into the raspberry mixture.
  • Add the remaining whipped cream until just combined.
  • Pour raspberry mixture into crust, mounding towards the center of the pan.
  • Refrigerate 1-2 hours, until the filling is set but still soft.
  • Whip the remaining cream and sweeten with the remaining sugar.
  • Use to decorate the edge of the pie.
  • Decorate with chocolate curls if desired.

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