Raspberry Mousse
Ingredients
- 400 gRaspberry (fresh or thawed)
- 80 gWhite sugar (granulated)
- 3 pcGelatin (2g sheets)
- 250 mlLiquid cream (very cold, minimum 30% fat)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
Method
An airy texture that melts instantly, revealing the zing of fresh fruit. Deep red color with the taste of a summer harvest, without being overly sweet.
- 1
Blend the raspberries with the lemon juice. Strain the pulp through a fine-mesh sieve to remove all seeds and obtain a perfectly smooth coulis.
- 2
Soften the gelatin in a bowl of cold water. Heat one-third of the coulis with the white sugar in a small saucepan without boiling. Remove from heat, add the squeezed gelatin, and stir until completely dissolved.
- 3
Mix the hot coulis with the remaining cold coulis. Let it cool to room temperature until the mixture starts to lightly coat the back of a spoon.
- 4
Whip the very cold heavy cream in a chilled bowl. It should be firm and form soft peaks at the end of the whisk.
- 5
Gently fold the whipped cream into the raspberry coulis using a spatula. Use a rotating motion from bottom to top to keep the mousse airy.
Frequently asked questions
How do you get this dish right?
- For a stable mousse, don't heat all the fruit; it preserves the fresh taste.
- Be sure to strain the coulis; raspberry seeds ruin the smoothness of the texture.
- Place your bowl and whisks in the freezer for 10 minutes before whipping the cream.
How long does this dish keep?
Store in the refrigerator and consume within 24 hours. Do not freeze.
