Monday, 14 February 2011

Raspberry Mousse

This Raspberry Mousse is absolutely divine!  It is sweet, yet tart and the most gorgeous colour!  The Raspberries can be replaced with juice or puree of any fruit you like. I have also made it with both lemons and limes, both of which were just luscious!  Anyway, without further ado, here is this week’s recipe.



Part 1:  Italian Meringue

¼ Cup Sugar

½ teaspoon Glucose

20ml water

1 Egg White

Part 2:  Raspberry Mousse

550g Raspberries (fresh or frozen)

1 ½ teaspoons Gelatine

10ml Raspberry Liqueur

200ml Cream


Part 1:  Italian Meringue

Combine sugar, glucose and water in a small pan.
Heat gently, stirring until sugar dissolves.
Bring to the boil and stop stirring.
Continue to boil until liquid reaches 16oC.
Remove from heat and allow bubbles to subside.
Meanwhile, beat the egg white to stiff peak.
Slowly add hot sugar syrup to egg white while beating on low.
Continue beating until the bowl has reached room temperature (approx 5 minutes)

Part 2:  Raspberry Mousse

Bloom gelatine in 1 teaspoon of water.
Heat raspberries until they liquefy.
Pass raspberries through a sieve to remove the seeds.
Return raspberries to pan with liqueur and heat to just below boiling.
Add gelatine and mix thoroughly.

Fold raspberry mixture into Italian Meringue.
In a separate bowl, beat cream to soft peaks.
Fold raspberry mixture into cream.

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