Raspberry Mousse Recipe
Fresh Raspberry Purée, Meringue, Whip Cream (Gelatin, Milk)
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Ingredients
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Raspberry Purée
Meringue
Whipped Cream
Gelatin Mixture
Method
Prepare Raspberry Purée
- 1
Make the Purée
In a blender, combine the fresh raspberries and granulated sugar. Blend until smooth. Strain through a fine mesh sieve to remove the seeds. Set aside.
Make Meringue
- 2
Whip Egg Whites
In a clean, dry mixing bowl, whip the egg whites with cream of tartar until soft peaks form.
- 3
Add Sugar
Gradually add the granulated sugar while continuing to beat until the mixture forms stiff peaks and is glossy.
Prepare Whipped Cream
- 4
Whip Cream
In a separate bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form.
Prepare Gelatin Mixture
- 5
Dissolve Gelatin
In a small saucepan, sprinkle the unflavored gelatin over the milk and let it sit for 5 minutes to bloom. Heat gently until the gelatin dissolves completely and remove from heat.
Combine Components
- 6
Mix Raspberry Purée and Gelatin
Fold the raspberry purée into the gelatin mixture until well combined.
- 7
Incorporate Meringue
Gently fold the meringue into the raspberry-gelatin mixture until just combined.
- 8
Add Whipped Cream
Finally, fold in the whipped cream gently until the mixture is smooth and uniform.
Chill and Serve
- 9
Refrigerate
Pour the mousse into individual serving glasses or a large dish. Chill in the refrigerator for at least 2 hours or until set.
- 10
Serve
Once set, serve chilled and enjoy your raspberry mousse!
