How to Make Raspberry Mousse

Raspberry mousse makes a great dessert on its own or may be used as a topping for pastries, a garnish for cakes or a base for sliced fruit. This recipe makes about 3 c.

Things You'll Need

• 4 packages unflavored gelatin
• 1 pint dry raspberries
• 1/3 c. sugar
• 2 to 3 tbsp. triple sec or Chambord
• 1 1/2 c. heavy cream, chilled
• <a href="http://www.ehow.com/buy_4912_whipped-cream.html">whipped cream</a>
• <a href="http://www.ehow.com/buy_16432_sugar.html">sugar</a>
• Saucepans
• Strainers
• Mixing Bowls
• Mixing bowls
• Groceries

Instructions

1. Place the gelatin in a small container and cover with ice water. Stir it once and let it soak.

2. Place the berries, sugar and liqueur in a small nonreactive saucepan. Stir the mixture and let the berries marinate for 30 minutes.

3. Heat the mixture until it begins to simmer, then purée the berries and strain them into a mixing bowl. If the berries are very soft, you may be able to simply mash them in the pan and then run them through the strainer.

4. While the puréed and strained berry mixture is still hot, drain away as much of the gelatin's water as you can.

5. Add the gelatin to the hot berry mixture and stir well.

6. Let the mixture cool to room temperature.

7. Whip the cream to medium peaks. It shouldn't be whipped too stiff.

8. Fold a third of the whipped cream into the berry mixture until it's completely incorporated.

9. Fold in another third and taste; the mousse may not need the remaining cream. If it's too tart, fold in the remaining cream.

Tips & Warnings

• Since the fruit is acidic, it will begin to separate the cream immediately. So be sure to eat this mousse within a day or two.