Raspberry Mousse (Print Version)
# Ingredients:
→ Raspberry Mousse
01 -
450g raspberry puree (from fresh raspberries, sieved to remove seeds)
02 -
60g sifted powdered sugar (adjust to taste)
03 -
1 tablespoon freshly squeezed lemon juice
04 -
6g (2 teaspoons) gelatin powder
05 -
345g heavy cream (36% fat, very cold)
→ Raspberry Compote
06 -
230g fresh or frozen raspberries
07 -
50g granulated sugar
08 -
½ tablespoon lemon juice
→ Decoration
09 -
Fresh raspberries
10 -
Fresh mint or other herbs
11 -
Chantilly cream
# Instructions:
01 -
Combine raspberries, sugar, and lemon juice in a saucepan. Cook for 10 minutes until slightly thickened. Divide compote between 4 serving cups and refrigerate.
02 -
Wash raspberries and blend until smooth. Pass through a fine sieve to remove seeds, then measure the required amount. If using frozen raspberries, bring to room temperature first, then puree, sieve, and reduce over medium heat for 10 minutes until slightly thickened before measuring.
03 -
Combine the raspberry puree with sifted powdered sugar and freshly squeezed lemon juice. Adjust sweetness to taste.
04 -
Sprinkle gelatin powder over 2 tablespoons of cold water and let stand for 3 minutes until thickened. Gently heat in microwave until liquid but not hot. Do not boil.
05 -
Add the liquid gelatin to the raspberry mixture, ensuring the puree is at room temperature (neither hot nor cold) for proper incorporation.
06 -
Using an electric mixer, whip the cold heavy cream until early stiff peaks form. Be careful not to overwhip.
07 -
Gently fold the whipped cream into the raspberry mixture using a rubber spatula until fully incorporated.
08 -
Spoon or pipe the raspberry mousse over the compote in the 4 prepared cups. Refrigerate for 6 hours to set completely.
09 -
Top each mousse with Chantilly cream, fresh raspberries, and mint leaves just before serving.
# Notes:
01 -
If using frozen raspberries for the puree, they must be reduced after thawing to concentrate flavors
02 -
The mousse can be stored refrigerated for up to 2 days
03 -
Do not freeze the finished mousse as it will affect the texture