Raspberry mousse is one of my favorite recipes because first of all it’s delicious and second it’s very versatile. There are so many ways to use raspberry mousse. You can eat it just by itself and it will be perfectly decadent. You can put it in cakes as a filling. Or my favorite, which is making a raspberry mousse mold. It looks elegant and professional like you would see in a bakery or big time restaurant. I have a recipe Chocolate Raspberry Hearts which combines the molding and cake filling if you want to check it out. It makes for a beautiful dessert that everyone will love.
2 packets gelatin
1/2 cup water, cold
25 ounce bag of frozen raspberries
2/3 cup heavy whipping cream
2 egg whites
1/3 cup granulated sugar
Prepare necessary cakes, pastries or molds that are going to be used in applying the mousse before beginning the preparation.
Place the gelatin in the cold water and mix until melted. The water should become thick.
Whip the heavy whipping cream to medium peaks. If you place a spoon in the whipped cream, there should be a peak that tilts slightly. Stiff peaks would stand straight up. Cover and store under refrigeration.
Warm half of the raspberry puree in a saucepan. Remove from heat, then add the melted gelatin stirring to incorporate.Fold in the remaining raspberry puree. Cool the mixture to room temperature.
Meanwhile, combine the egg whites and sugar in a bowl. Set over a pot of simmering water, which is basically a double broiler. Heat the mixture stirring constantly with a whisk until it reaches 145 degrees.
Transfer to the mixer and whip on high speed with the whip attachment until stiff peaks form. (stiff peaks – when you dip a spoon into the mixture, there is a peak and it will stand straight up) Continue to beat until the meringue has cooled.
Gently blend one-third of the meringue mixture into the puree. Fold in the remaining meringue until fully incorporated. Then, fold in the whipped cream that has been under refrigeration.
Using as filling for a cake – Use immediately.
Using a mold – Pour directly into the molds and refrigerate until completely set.
Cutting out shapes – Pour into a 13 x 9 inch pan, lined with parchment paper. Store in the refrigerator until completely set (at least an hour). Once set, take a cookie cutter and cut out desired shapes. Make sure to use an angled spatula to remove the shapes from the pan.