RASPBERRY MOUSSE PIE
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20h30m
Number Of Ingredients 7
Steps:
- Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
- In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
- Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g
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.
RED RASPBERRY MOUSSE DESSERT
When I need a light and refreshing finish to a special meal, I make this fluffy, fruity mousse. Ladyfingers add an elegant look to this pretty dessert.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in raspberries. Refrigerate until partially thickened. Fold in whipped cream., Arrange the ladyfingers with rounded side out around the sides of an ungreased 9-in. springform pan. Carefully spoon the raspberry mixture into pan. Cover and refrigerate until firm. Garnish with mint, raspberries and whipped cream if desired.
Nutrition Facts : Calories 314 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 79mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
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FRESH RASPBERRY MOUSSE, LIGHT DESSERT, EASY DESSERT RECIPE
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Servings 9Estimated Reading Time 2 mins
- In a medium saucepan add the raspberries and sugar. Cook over medium heat, stirring until the sugar is dissolved (about 5 minutes). Gently mash with a potato masher, but keep the texture chunky. While mixture is still hot stir in the gelatin; mix until combined. Set aside to cool (about 30 minutes).
- Add the thawed whipped topping to a large bowl; gently fold in the berry mixture until combined. Spoon into ½ cup serving dishes. Cover and refrigerate until ready to serve.
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