Options

Format:
Include:
PRINT
See more

Raspberry Mousse

All You APRIL 2006

  • Yield: 8 Servings
  • Cost Per Serving:$1.28

Ingredients

  • 1 (1/4 oz.) packet unflavored gelatin
  • 2 (12 oz.) bags frozen raspberries, thawed
  • 3/4 cup plus 2 Tbsp. sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups heavy cream

Preparation

Place 1/4 cup water in a cup and sprinkle gelatin on top. Set aside to soften.

In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 1 2/3 cups puree. Add sugar and lemon juice and stir until sugar dissolves.

Microwave softened gelatin for 30 seconds on high power. Measure 1/4 cup raspberry puree and set aside. Whisk gelatin into remaining raspberry puree.

Whip cream until stiff. Gently fold in one third of raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture in 2 more batches in same manner. Drizzle reserved raspberry puree onto mousse and fold once or twice. (Do not overblend if you want decorative streaks.)

Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Serve in individual glass bowls or dishes.

Nutritional Information

Amount per serving
  • Calories: 486
  • Fat: 33g
  • Saturated fat: 21g
  • Protein: 3g
  • Carbohydrate: 46g
  • Fiber: 4g
  • Cholesterol: 123mg
  • Sodium: 35mg
advertisement

Go to full version of

Raspberry Mousse recipe

advertisement