- TOTAL TIME: 30 MIN plus chilling
- SERVINGS: 8
This creamy but fluffy mousse is a great way to use frozen raspberries when the fruit's peak season is far away.
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water
- 5 cups fresh raspberries or two 10-ounce bags frozen raspberries, thawed
- 3/4 cup sugar
- 2 large egg whites, at room temperature
- 1 cup heavy cream
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
- In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.
- In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
- In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into 8 bowls and refrigerate until set, at least 1 hour or overnight.
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Congratulations to Mei Lin, winner of Top Chef Season 12.