Frozen Raspberry Mousse Recipes

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

FROZEN RASPBERRY MOUSSE

Steps:

• Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
• Fold whipped cream mixture into raspberry puree just until incorporated.
• Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.

EASY RASPBERRY MOUSSE RECIPE

Steps:

• Place the raspberries into a small saucepan on the stove top over medium to high heat.
• Cook the raspberries until they break done and become a puree.
• Remove from the heat and mash with a potato masher or you can blend and pass through a sieve to remove any tiny bits of berries.
• Add the sugar, stir well to dissolve then allow to cool completely.
• Once the raspberry puree has cooled, set aside and see to the cream.
• Pour the cream into a large bowl and whip, using electric beaters until you have a bowl full of whipped cream.
• Gently fold the raspberry puree into the whipped cream until fully incorporated.
• Move to a bowl for serving and place in the fridge for a few hours to set, then enjoy.

FROZEN RASPBERRY MOUSSE

Steps:

• In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
• Pour into a bowl, cover and freeze for about 4 hours.
• Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
• Tips : This frozen mousse is inspired from the famous English "Raspberry Fool". You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

Steps:

• For crust:
• Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
• For mousse:
• Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
• Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
• Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
• Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.