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Classic Raspberry Mousse

Chef Lucky Dhillon, 08 Apr, 2016
  • Classic Raspberry Mousse

Ingredients

• 3 tbsps fresh lemon juice

• 2 ½ tsps powdered clear gelatin

• 5 cups fresh raspberries

• ½ cup plus 2 tbsps white sugar

• 2 cups cold heavy cream

 

Preparation

• Squeeze lemon juice in a small bowl and sprinkle gelatin on top. Let sit until gelatin softens (about three to five minutes).

• In a blender, puree two cups of raspberries until smooth, scraping down bowl as needed. • Pour through a fine-mesh sieve into a measuring cup and discard solids (you should have about one cup of puree).

• In a small saucepan, combine raspberry puree and half cup sugar over medium high-heat. Cook until sugar dissolves.

• Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves for about one minute. Transfer mixture to a small bowl and let it cool to room temperature for 20 minutes.

• In a large bowl, using a handheld whisk or electric mixer, beat cream and two tablespoons sugar on medium-high until firm peaks form (about four to six minutes).

• Using a rubber spatula, gently fold in raspberry puree mixture until combined.

• Let the mixture cool in the fridge for minimum two to six hours (or even overnight).

• Serve the mousse in a small wine glass or a small jar. Garnish with fresh raspberries and rosemary leaves.

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Chef Lucky Dhillon

Chef Lucky Dhillon

For chef Dhillon, nothing beats the marriage of fresh ingredients and unexpected spices lending an unpretentiously brilliant twist to his take on even the humble classics.

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