Raspberry mousse
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Raspberry mousse
Photo credit : Cindy Boyce

Raspberry mousse

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.

  • 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

  1. 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.
  2. Puree the raspberries with a handheld blender, then strain. Let cool completely in the refrigerator.
  3. In a bowl, whip the cream until stiff peaks form then slowly add the puree with a spatula. Same goes for the egg whites.
  4. Pour into bowls then refrigerate for 4 hours before serving. 

 

Tips & tricks

Se congèle. Se conserve 2 à 3 jours au réfrigérateur

Recipe published on August 19, 2018