Ingredients with Measurements:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Medium saucepan
- Mixing bowls
- Rubber spatula
- Whisk
- Blender or food processor
- Piping bag (optional)
Step-by-step instructions:
1. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries have broken down and the mixture has thickened.
2. Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Set aside to cool.
3. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
4. In a mixing bowl, beat heavy cream and vanilla extract until stiff peaks form.
5. In a blender or food processor, puree the cooled raspberry mixture until smooth.
6. In a medium saucepan, heat the bloomed gelatin over low heat, stirring constantly until it dissolves.
7. Add the raspberry puree to the gelatin mixture and whisk until well combined.
8. Gently fold the raspberry mixture into the whipped cream until fully incorporated.
9. Pour the mixture into individual serving dishes or a large bowl. Chill in the refrigerator for at least 2 hours or until set.
10. If desired, pipe the mousse into serving dishes using a piping bag.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories: 335
Total Fat: 26g
Saturated Fat: 16g
Cholesterol: 97mg
Sodium: 31mg
Total Carbohydrates: 23g
Dietary Fiber: 2g
Sugars: 20g
Protein: 3g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Agar-agar can be used instead of gelatin for a vegetarian version.
Variations:
- Substitute other berries such as strawberries or blackberries for the raspberries.
- Add a layer of crushed graham crackers or cookie crumbs to the bottom of the serving dish for a crunchy texture.
- Top with fresh berries or whipped cream before serving.
Tips and tricks:
- Make sure the raspberry mixture has cooled completely before adding it to the whipped cream to prevent the cream from melting.
- Use a rubber spatula to gently fold the raspberry mixture into the whipped cream to avoid deflating the cream.
- Chill the mixing bowl and beaters in the refrigerator for 10-15 minutes before whipping the cream for best results.
Storage instructions:
Store the raspberry mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the raspberry mousse.
Presentation ideas:
- Serve the raspberry mousse in individual glasses or bowls.
- Top with fresh raspberries or whipped cream.
- Garnish with mint leaves or chocolate shavings.
Pairings:
- Serve with a glass of sparkling wine or champagne.
- Pair with a light salad or fruit platter.
Suggested side dishes:
- Mixed berry salad
- Fresh fruit platter
- Lemon sorbet
Troubleshooting advice:
- If the mousse is too runny, chill it in the refrigerator for a longer period of time.
- If the mousse is too thick, add a tablespoon of milk or cream and whisk until smooth.
Food safety advice:
- Make sure to wash the raspberries thoroughly before using them.
- Store the mousse in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Mousse is a classic French dessert that originated in the 18th century. It is traditionally made with whipped cream, eggs, and flavorings such as chocolate or fruit.
Flavor profiles:
The raspberry mousse is sweet and tangy with a light and airy texture.
Serving suggestions:
Serve the raspberry mousse as a light and refreshing dessert after a meal. It is also a great option for summer parties and gatherings.
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