Raspberry mousse

Raspberry mousse

You can make a wonderful dessert from fresh or frozen raspberries. Today we will make raspberry mousse. The mousse is delicate, low-calorie, airy, like a cloud.
5 from 1 vote
Cook Time 17 minutes
Setting Time (min.) 2 hours
Total Time 2 hours 17 minutes
Course Dessert
Cuisine European
Servings 3 people
Calories 64 kcal

Equipment

  • 3 mix bowl
  • 1 tablespoon
  • 1 food processor optional blender
  • 1 sieve
  • 1 mixer

Ingredients
  

  • 2 cup raspberries
  • 1 tbsp sugar
  • 3 sheet gelatin
  • 50 ml water

Instructions
 

  • Prepare everything you need. You can use fresh or frozen raspberries. In the latter case, let the berries thaw at room temperature and, since they will release a lot of liquid, do not add water. Soak the gelatin sheets in water, the amount according to the information on the package. Estimate that you will have about 200-250 milliliters of puree from the raspberries.
    3 sheet gelatin
    Necessary ingredients
  • Wash the fresh raspberries and pour them into the bowl of a food processor. Add water.
    2 cup raspberries, 50 ml water
    Raspberries, water
  • Using several intermittent presses of the Start button, turn the berries into puree. This can also be achieved with an immersion blender.
    Whipping berries in mashed potatoes
  • Strain the resulting mass through a fine sieve to remove the seeds.
    Rubbing the mass through a fine sieve
  • Pour the raspberry liquid into a tall mixing container. You should have 200 milliliters. Add sugar. Adjust the amount according to your taste, if you like it sweeter, or if the raspberries are sour, you should use more sugar. Stir to dissolve any lumps.
    1 tbsp sugar
    Sugar
  • By this time, the gelatin should have swollen. Squeeze the sheets and place them in the microwave for a few seconds to dissolve them.
    Gelatin
  • Start beating with a mixer, gradually pouring in the melted gelatin.
    Infusion of melted gelatin
  • Soon you will notice that the mixture has lightened and foam has appeared, but the puree is still very liquid. Continue beating at the highest speed of the mixer for 5-7 minutes. It should become a stable foam. At the same time, the volume of the mixture will increase and reach 600 milliliters.
    Whipping mousse to a state of stable foam
  • Pour the raspberry mousse into glasses or ramekins and refrigerate for 2-3 hours to set.
    Pouring the resulting mass into glasses
  • During the cooling process, the mixture will separate into two layers. The bottom layer will be raspberry jelly, and the top layer will be airy foam. Garnish with raspberries and a mint leaf.
    Mousse decorations

Nutrition

Calories: 64kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 6mgPotassium: 121mgFiber: 5gSugar: 8gVitamin A: 26IUVitamin C: 21mgCalcium: 22mgIron: 1mg

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