Servings: large bowl
Raspberry mousse
Easy, quick, and deliciously tangy raspberry mousse. Light and velvety smooth. Perfect for adding a fresh and summery touch to chocolate desserts.
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.
Notes
You can also choose to spread the raspberry mousse over your cake or in the layers of a layer cake. In this case, you don't need to refrigerate the mousse overnight - instead, you can just use the mousse immediately.