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. Does this Spark an idea?

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
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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.

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