Raspberry Mousse is a delightfully creamy and thick dessert, perfect for serving in individual glasses or as a cake filling. With its vibrant raspberry flavor and smooth texture, it’s sure to impress. The recipe includes instructions for making homemade raspberry jam, but you can use store-bought jam if you prefer.
Ingredients
For the Raspberry Jam:
24 oz fresh or frozen raspberries
2 cups granulated sugar
1 tbsp lemon juice
For the Raspberry Mousse:
2 ½ tsp unflavored powdered gelatin
¼ cup water
¾ cup (6 oz) mascarpone cheese, chilled
½ cup confectioners' sugar (powdered sugar)
1 cup heavy cream, chilled
Instructions
1. Make the Raspberry Jam (or use store-bought jam):
If making homemade jam:
In a saucepan, combine raspberries, granulated sugar, and lemon juice.
Cook over medium heat, breaking up the raspberries with a fork or potato masher.
Bring the mixture to a boil and continue cooking for 15 to 20 minutes until thickened.
Place a strainer over a bowl and pour the raspberry mixture into it. Use the back of a spoon to push the mixture through the strainer, discarding the seeds.
You should have 1 ¼ to 1 ⅓ cups of seedless jam. Let it cool in the fridge.
If using store-bought jam:
Pass 1 ⅓ cups of the jam through a strainer to remove seeds.
2. Prepare the Mousse:
Chill the Equipment: Place a mixing bowl and whisk in the fridge to chill (for whipping cream later).
Prepare the Gelatin:
In a small microwavable bowl, sprinkle the gelatin over ¼ cup of water. Let it sit for 3 to 5 minutes to bloom.
Microwave the gelatin in 10 to 20-second intervals, stirring each time, until it’s dissolved and slightly warm. Avoid overheating.
Whip the Cream:
Pour the heavy cream into the chilled bowl and whip until soft peaks form (the cream should form peaks that gently fold over).
Gradually drizzle in the warm gelatin mixture while continuing to whip until stiff peaks form.
Combine with Mascarpone:
In a large bowl, combine mascarpone cheese and confectioners' sugar. Stir until smooth.
Fold ⅓ of the whipped cream into the mascarpone mixture to lighten it.
Gently fold in the remaining whipped cream in two separate batches.
Add the Raspberry Jam:
Stir the chilled raspberry jam to loosen it. Fold 1 cup of this jam into the mousse mixture.
3. Chill and Serve:
Refrigerate the mousse for at least 4 to 6 hours to allow it to set and thicken.
If you have leftover jam, thin it with a splash of water and use it to swirl into the mousse or layer it in parfait glasses.
Enjoy your Raspberry Mousse! It’s a light yet indulgent dessert that’s perfect for any occasion.
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