Recipe for raspberry mousse
A simple, quick, and deliciously tart raspberry mousse, perfect for giving all kinds of chocolate desserts a fresh and summery twist.
In addition to having a gorgeous “Barbie-pink” color, raspberry mousse provides a light and fruity contrast to heavier cakes like brownies or other intense chocolate cakes.
I used my raspberry mousse to decorate a delightful, dark brownie cake, but the mousse is also wonderful in other desserts, not just as a counterbalance to the deep dark chocolate flavor.
For example, if you’re a bit tired of the traditional layer cake with jam and custard (which is also nothing to sneeze at, mind you!), I almost guarantee that a raspberry mousse is a lovely alternative you’ll be very happy to have in your repertoire! Just spread the mousse between the layers instead of jam and custard, and you can optionally complement it with fresh banana slices or other fruit. It’s super delicious!
Raspberry mousse
Equipment
- Bowl
- Cutting Board
- Knife
- Pot
- Immersion Hand Blender
- Piping Bag
Ingredients
- 6 pcs. Gelatin Sheets
- 1 pcs. Vanilla Pod
- 42 gram Sugar
- 420 gram Raspberry from frozen
- 500 gram Whipping Cream
Instructions
- Take a bowl and fill it with cold tap water.
- Place the 6 sheets of gelatin in the cold water.
- Let them soak for 10 minutes.
- Meanwhile, take a cutting board and a knife.
- Slit the vanilla pod and scrape out the vanilla seeds with the knife.
- Take a pot.
- Put the frozen raspberries, sugar, vanilla seeds, and the scraped vanilla pod in the pot.
- Bring it to a boil on the stove for a few minutes.
- Then remove the pot from the heat.
- Fish the gelatin out of the water. Squeeze the water out of the gelatin.
- Stir the gelatin into the pot with the hot mixture.
- Let the gelatin melt.
- Let it all cool down a bit.
- Take a new, large bowl. Pour heavy cream into the bowl.
- Whip the cream to a light foam. Whip it a bit lighter than if you were going to use it for hot cocoa.
- Fold a bit of the whipped cream into the pot with the raspberry mixture.
- Then gently pour the raspberry mixture into the bowl with the whipped cream. Gently fold it together in the bowl.
- Place the bowl in the fridge overnight.
- Stir the raspberry mousse a bit with a spoon.
- Put the raspberry mousse in a piping bag with a star tip.
- Decorate your cake or dessert with the raspberry mousse.