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Cover: A dish for all seasons

16Oct 12

Raspberry Mousse

Raspberry MousseWho doesn’t love a cool chocolate or fruit mousse for dessert? Well, now that raspberries are in season (traditionally throughout July and August), what better dessert to make with those freshly picked, or freshly bought, pink, furry, juicy fruits than a delicious raspberry mousse? It makes a real summertime treat for adults and kids alike.

Everyone in my family loves it, and we can never get enough! The best thing about it is that it can be made all year round because frozen raspberries make for an equally great mousse.

Fun fact: I found out the other day that almost all the raspberries sold in the UK are grown in Scotland, and that their production forms an important part of the Scottish economy, particularly in the Tayside area where raspberry farmers earn about £12m a year!

I’d always thought mousses were hard to make, but it’s actually not that difficult, especially if you have an electric whisk! You just need to be very careful and slow when folding in the whipped cream and beaten egg whites so as not to deflate the mixture, and it should be a success! (Also have a go at this white chocolate mousse.)

Raspberry Mousse
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4-6
 
A delicious mousse made from freshly picked raspberries
Ingredients
  • 300g raspberries
  • 250ml double cream
  • 80g white sugar
  • 2 egg whites
  • 4 gelatine leaves
  • A few raspberries for garnish
Instructions
  1. Blend the raspberries in a blender to make a smooth purée.
  2. Add 60g of sugar to the purée and mix in.
  3. Add a couple of tablespoons of double cream to the purée and place over a low heat, without allowing to boil.
  4. At the same time, soak the gelatine leaves in cold water for about 5 minutes to soften them.
  5. Remove the purée from the heat and leave to cool down.
  6. While the purée is still warm, mix in the gelatine leaves until totally dissolved, then leave mixture to cool.
  7. Whisk the rest of the double cream until soft peaks form. Add the raspberry purée little by little, folding it into the whipped cream slowly, letting air into the mixture.
  8. Beat the egg whites. When peaks start to form, slowly add the rest of the sugar while whisking, until stiff peaks form.
  9. Carefully fold the beaten egg whites into the mixture, as before, to complete the raspberry mousse.
  10. Spoon the mousse into individual glasses, cups or bowls and leave to set in the fridge for 3 to 4 hours.
  11. Garnish each bowl with some fresh raspberries before serving.

 

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