Photo credit : Cindy Boyce

Raspberry mousse

Photo credit : Cindy Boyce

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Here is a recipe that you can adapt however you wish, with whichever fruit is in season. Simply make sure you respect the puree quantity to get the perfect mousse.

Particularities

Serves4
Prep time20 min
Cook time15 min
Timeout4h

FreezingFreezes well

Ingredients

Puree

4 cups of frozen raspberries
1/2 cup of maple syrup
2 teaspoons of powdered gelatin, diluted in a tablespoon of water

Mousse

1 1/4 cup of whipping cream, 35%
2 egg whites, whipped

Steps

In a pot, on medium-low heat, cook the raspberries and the maple syrup for 15 minutes. Remove from heat then add the diluted gelatin.
Puree the raspberries with a handheld blender, then strain. Let cool completely in the refrigerator.
In a bowl, whip the cream until stiff peaks form then slowly add the puree with a spatula. Same goes for the egg whites.
Pour into bowls then refrigerate for 4 hours before serving.