With just 10 minutes of effort, you can create this luscious, Easy Raspberry Mousse at home yourself. Just 5 simple ingredients, including frozen raspberries so you can have this melt in the mouth, eggless mousse any time of year.
For best results, always weigh ingredients where a weight is provided
Equipment
Weck preserving jars
blender
whisk or handheld beater
Instructions
FOR THE RASPBERRY MOUSSE
In a wide bowl, sprinkle the gelatine over the milk and set aside.
Puree the thawed raspberries in a blender then strain the puree into a saucepan to remove the seeds.
Add the sugar to the puree and heat over low heat without it bubbling, until the sugar is dissolved.
Tip in the gelatine mixture and heat, stirring, until it is dissolved. Don't let it bubble (notes)
Strain again, into a bowl and let it drop to room temperate.
Whip the cream to soft peaks, then slowly fold it into the puree mixture in 3 parts
Pipe or spoon into glasses and place in the fridge to set for 2 hours.
FOR THE RASPBERRY COULIS
Place the raspberries and sugar into a small saucepan and heat over low heat, stirring, until the sugar is dissolved.
Bring to a very low simmer and let it bubble for about 30 seconds, stirring slowly.
Transfer to a small jug and place in the fridge to cool.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
Make sure not to let the raspberry puree come to a bubble when adding the gelatine. If you see bubbles appear before the gelatine is dissolved, take the saucepan off the heat and stir a little until it cools, then return to the heat again until the gelatine is dissolved.
You may need to smush any lumps of gelatine against the side of the saucepan to help them dissolve.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.