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Desserts

Classic Raspberry Mousse

Chef Lucky Dhillon, 08 Apr, 2016 12:08 PM
  • 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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