RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY MOUSSE CAKE
Steps:
- Preheat the Oven to 350˚F.
- Butter a cake pan or springform pan. Line the bottom with parchment paper.
- Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed.
- Sprinkle the top with 1/2 cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVERMIX or it won't rise well. Transfer to your prepared cake pan and bake for 23 min. Cool to room temp (I popped it into the freezer 10 minutes to speed up the cooling process).
- In a Small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Whisk together until it's the consistency of a raspberry sauce. Remove from heat and strain the raspberry sauce through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the juice as possible.
- Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and 1/2 Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it's room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
- Whip 1 cup heavy whipping cream to soft peaks. Add 1 1/2 Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
- Once the raspberry sauce is cooled to room temp (make sure it's not warm or it wont be spreadable after it's mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about 1/4 of the raspberry sauce at a time). Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
- When the mousse is firm enough to decorate, beat 1 cup heavy cream with 1 1/2 Tbsp powdered sugar until firm peaks form then pipe rounds of whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves for effect :)
RASPBERRY MOUSSE
I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.
Provided by sanne
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from stove, allow to cool slightly and mix with raspberry puree.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 39.3 g, Cholesterol 142.7 mg, Fat 39.3 g, Fiber 8.6 g, Protein 4.9 g, SaturatedFat 24 g, Sodium 43.4 mg, Sugar 21.2 g
RASPBERRY MOUSSE
Thick, creamy raspberry mousse makes a beautiful dessert piped in glasses or uses the mousse for a cake filling. Since the mousse sets up firmly, you can put a thick layer between cakes. When you make the raspberry sauce, you will end up with 1-1/4 cups to 1-1/3 cups of sauce. You will only use 1 cup of sauce to make the mousse and you can use the remaining sauce to drizzle over the top of the mousse when you serve it.
Provided by Dahn Boquist
Categories Desserts
Time 32m
Number Of Ingredients 8
Steps:
- Place a mixing bowl and whisk in the fridge to chill while you make the raspberry sauce. You will use the chilled bowl when you whip the mascarpone and cream.
- Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes.
- Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
- Measure out 1 cup of the raspberry sauce and place it in a bowl. Save the remaining puree to drizzle over the top of your mousse when you serve it.
- Place 1/4 cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water and let it sit for 3 to 5 minutes.
- Place the bowl in the microwave for 6 to 12 seconds stopping to stir every 3 seconds until it gets liquified. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin.
- Stir the gelatin mixture into the bowl with raspberry puree.
- Add the mascarpone cream and the sugar to a chilled bowl and beat on low speed just until the sugar gets incorporated, about 30 seconds.
- Pour in half of the heavy cream, beat for 30 seconds to 1 minute until the mixture looks liquid. Stop the mixer and scrape down the sides of the bowl.
- Pour in the rest of the cream and beat on medium-low speed until the mixture reaches soft peaks.
- Pour in the raspberry/gelatin mixture and beat on medium-low speed until stiff peaks form.
- Divide among six to eight dessert glasses or use as a cake filling. Use any remaining raspberry puree to drizzle on top of the mousse.
- Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge.
Nutrition Facts : Calories 233 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1/2 cup, Sodium 12 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
RASPBERRY MOUSSE CAKE
A real treat. BUT-When you assemble this I would advise you to put the sponge base in a springform tin or something that will keep the sides straight. My girlfriend and I made it and the mousse started to ooze down the sides, the picture she had showed it looking really straight sided. But it was soooooooo yummy.
Provided by Doreen Randal
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Brush a 20cm round spring form tin with melted butter.
- Sift flours and cornflour 3 times onto greaseproof paper.
- Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
- Transfer mixture to a large mixing bowl.
- Using a metal spoon , fold in dry ingredients quickly and lightly.
- Spread mixture into prepared tin.
- Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
- Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
- To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
- Beat egg and sugar together until creamy.
- Add cream cheese, beat until smooth.
- In a separate bowl beat cream until soft peaks form.
- Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
- Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
- Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
- To Assemble: Cut cake in half horizontally.
- Place first cake layer on a board.
- Spread cake evenly with mousse.
- Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.
Nutrition Facts : Calories 2960.5, Fat 209.6, SaturatedFat 121, Cholesterol 1045.4, Sodium 1089.2, Carbohydrate 237.8, Fiber 28.5, Sugar 160, Protein 50.2
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