Raspberry Mousse 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



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

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

RASPBERRY MOUSSE



Raspberry Mousse image

Provided by Molly O'Neill

Categories     dessert

Time 3h40m

Yield 12 servings

Number Of Ingredients 11

1/2 cup sugar
1 1/3 cup fresh raspberries
2 tablespoons raspberry-flavored vodka, or kirsch
2 cups fresh raspberries
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/2 cup sugar
2 tablespoons light corn syrup
3 large egg whites
1 cup heavy cream
Prepared raspberry syrup, for serving
Mascarpone cheese, for serving

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 25 milligrams, Sugar 22 grams

RASPBERRY MOUSSE CHEESECAKE



Raspberry Mousse Cheesecake image

This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!

Provided by Dean Lawson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
  • Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
  • For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 42.1 g, Cholesterol 72.1 mg, Fat 21.4 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 12.1 g, Sodium 225.2 mg, Sugar 35 g

RASPBERRY MOUSSE



RASPBERRY MOUSSE image

Categories     Fruit     Dessert     Freeze/Chill

Number Of Ingredients 6

1 sachet gelatin
1 1/4 cup water
1 3/4 cups heavy cream
3 cups raspberry purée
5 egg whites
250 g sugar

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.

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