Friday, January 21, 2011

Raspberry Mousse















Has the grey of winter got you down?  I am so over the leafless tress, frozen earth, and washed out surroundings.  I need color!  I have just the thing to bring a smile to your face and leave you feeling like you have just tasted a little bit of summer.  Although there are several steps involved in this raspberry mousse recipe, it's rather simple to whip up and unbelievably refreshing and delicious.  I found some sweet, diminutive chocolate coated waffle cups in the grocery store that were the perfect vessel for the mousse.  Little chocolate cups also would be terrific.  And naturally, you can skip the edible cups all together and simply dig into the bowl with a spoon.  Just saying.


















Raspberry Mousse
Adapted from Food and Wine

2 sheets husblas (Danish gelatin) or 2t unflavored powdered gelatin

400g frozen raspberries or 2 10oz. bags, thawed

150g sugar or 3/4c

2 large egg whites (pasteurized)

1/4 liter (2 1/2dl) or 1/2c heavy cream

Directions

1.  Place husblas in a dish of cold water and let sit 5 minutes until soft and pliable.  Remove from water, add to a saucepan with 2T warm water.  Heat over medium-low heat 2-3 minutes until gelatin has dissolved.

2.  Place all but 1/2c of thawed berries and 1/2c sugar in the bowl of a food processor and pulse until well combined.  Reserve 1/2c berries for later.

3.  Strain berries through a sieve, discard seeds.  Whisk in the dissolved gelatin. Set aside

4.  In a bowl over a pot of simmering water, whisk the egg whites and remaining 1/4c sugar.  Whisk until mixture is warm to the touch.  Remove from heat and, using a hand mixer, beat on medium-high until mixture is glossy and still peaks form.

5.  Fold the egg whites into the berry puree.

6.  In the same bowl that you mixed the egg whites, add the heavy cream and mix until firm.

7.  Incorporate the cream into the raspberry mixture.

8.  Using a spoon or potato masher, crush the 1/2 reserved berries.  Carefully fold into the mousse.

9.  Refrigerate until set, minimum 1 hour or overnight.

10.  If desired, decorate with chocolate ganache swirls.



2 comments:

  1. This looks fantastic! And I am sooo ready for spring.

    ReplyDelete