Welcome to The Culinary Professional Recipe Collection.
Raspberry Mousse
Category: Creams and Foams
Equipment: Bowl, whisk, saucepan, spatula
No. Servings: 12
Serving Size: ½ c. (120 mL)
Yield: 3 pt. (1.3 L)
Ingredients
1 oz.
powdered gelatin
4 oz.
cold water
16 oz.
seedless raspberry purée
3 1/2 oz.
sugar
24 oz.
* heavy cream
Method
1
Combine water and gelatin. Let sit for 5–10 minutes or until the gelatin has absorbed the water and become translucent.
2
**Whip cream until firm peak. Refrigerate at or below 41°F (5°C).
3
In a small saucepan, combine bloomed gelatin mixture and 2 oz. (60 g) raspberry purée. Heat this mixture over low heat while stirring constantly until dissolved. Remove from heat.
4
Stirring constantly with a whisk, add 4 oz. (115 g) raspberry purée to the heated mixture. Pour this new mixture into the remaining raspberry purée while stirring constantly.
5
Add sugar and stir until dissolved.
6
Fold the whipped cream into the raspberry mixture.
7
**Taste and add additional sugar if needed. (More may be needed if the raspberries are acidic.) Ladle raspberry mousse into containers. Chill at or below 41°F (5°C) for at least 12 hours before serving.