Raspberry Mousse

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.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 319
• Protein: 4 g
• Carbs: 28 g
• Fat: 20 g

Ingredients

• 400 g Raspberry ( fresh or thawed )
• 80 g White sugar ( granulated )
• 3 piece Gelatin ( 2g sheets )
• 250 ml Liquid cream ( very cold, minimum 30% fat )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Fruit preparation

   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. Dissolving gelatin

   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. Assembling the coulis

   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. Whipping the cream

   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. Final folding

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator and consume within 24 hours. Do not freeze.