This turned out really well. Garnished with chocolate shavings. Loved it. Have had mousse that is lighter and fluffier than this, but am not complaining as this was my first try at mousse-making.
Yield: Makes 8 to 10 servings
- 2 (6-ounce) packages fresh raspberries*
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 1 envelope unflavored gelatin
- 3/4 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon raspberry liqueur
- 1 1/2 cups whipping cream
- 1/4 cup powdered sugar
- Process raspberries in a blender or food processor until smooth. Pour through a wire-mesh strainer into a bowl, discarding seeds; set aside. (Pulp and liquid should equal about 1 1/2 cups.)
- Stir together lemon juice and 1 tablespoon cold water; sprinkle gelatin over lemon juice mixture. Stir and let stand 1 minute; set aside.
- Whisk together 1 cup raspberry puree, granulated sugar, eggs, and egg yolks in top of a double boiler. Bring water to a slight boil in bottom pan; reduce heat to low, and cook, whisking constantly, 20 minutes or until mixture thickens and reaches 160°. Remove pan from heat.
- Whisk gelatin mixture into raspberry puree mixture in pan, whisking constantly, 1 minute and 30 seconds or until blended.
- Whisk in remaining 1/2 cup raspberry puree and raspberry liqueur; chill 30 minutes or until consistency of unbeaten egg white.
- Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in raspberry mixture. Pour into a lightly greased 6-cup mold; cover and chill 8 hours or until firm. Unmold onto a serving dish.
- *1 (10-ounce) package frozen raspberries, thawed, may be substituted.
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