Dessert • Sweet
Ben’s Raspberry Mousse
Vice President
The holiday season tends to be filled with rich, chocolatey desserts. For an occasion where you want something a little different and more tart, this raspberry mousse recipe that my mom makes is always a hit.
Ingredients
- 2 (10-ounce) packages frozen raspberries, thawed
- 2 envelopes unflavoured gelatin sugar
- 1 teaspoon lemon juice
- Dash salt
- 4 egg whites, at room temperature
- 2 cups heavy or whipping cream
Instructions
Step 1
In a covered blender container at low speed, blend raspberries until smooth; strain into medium saucepan and discard seeds.
Step 2
Sprinkle gelatin evenly over liquid.
Step 3
Cook over low heat, stirring until dissolved. Remove from heat.
Step 4
Stir in ¼ cup sugar, lemon juice and salt.
Step 5
Chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 20 minutes.
Step 6
In a large bowl, with mixer at high speed, beat egg whites until soft peaks form.
Step 7
Beating at high speed, gradually sprinkle in ¼ cup sugar; beat until sugar is completely dissolved. (Whites should stand in stiff peaks.)
Step 8
With a rubber spatula, gently fold raspberry mixture into beaten whites. Wash beaters.
Step 9
In a small bowl, with mixer at medium speed, beat 1 ½ cups cream until soft peaks form.
Step 10
With rubber spatula, gently fold into raspberry mixture.
Step 11
Pour into 2-quart serving bowl or 10 dessert dishes. Refrigerate until set, at least 4 hours.
Step 12
In a small bowl, with mixer at medium speed, beat remaining ½ cup cream with 1 tablespoon sugar until soft peaks form; use to garnish mousse. Makes 10 servings.
