Raspberry Mousse

1. 1

   1. Bloom the gelatin in the water.

2. 2

   2. Whip the cream to medium peaks. Cover and refrigerate the whipped cream.

3. 3

   3. Warm half of the fruit puree in a saucepan. Remove it from the heat. Melt the gelatin. Add the melted gelatin and stir to incorporate. Blend in the remaining puree.

4. 4

   4. Combine the egg whites and sugar in a mixer bowl over a pot of simmering water and heat, stirring constantly with a wire whip, until the mixture reaches 145u00b0F/63u00b0C. Transfer the bowl to the mixer and whip at high speed with the whip attachment until stiff peaks form. Continue beating until the meringue has completely cooled.

5. 5

   5. Cool the raspberry mixture to 70u00b0F/21u00b0C.

6. 6

   6. Gently blend approximately 1/2 of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the reserved whipped cream.

7. 7

   7. Immediately pipe or ladle the mousse into molds.

* Per serving · 4 servings · Values may vary.

No additional tips available.