Right in time for summer and berry season, here is a raspberry mousse recipe courtesy of a good friend!
Adapted from Sugarhero
Yield: 8-10 servings
- 1 cup + 1/2 cup fresh raspberries
- 9 oz white chocolate, finely chopped
- 1 cup + 1/2 cup heavy cream
- Pinch of salt
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons water
- Pink food coloring (optional)
Make a raspberry puree by blending 1/2 cup fresh raspberries in a blender or food processor.
Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use, such as adding a little sugar to make raspberry coulis.)
Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl.
Microwave mixture in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth.
Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
When the chocolate has reached room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted.
Whisk the melted gelatin and chocolate together.
Whip the remaining 1 cup heavy cream until it holds firm peaks.
Fold half of the whipped cream into the chocolate.
Gently fold in the remaining whipped cream.
- Add a few drops of pink food coloring to boost the pink color, if desired.
- Stir in the remaining 1 cup of fresh raspberries.
Divide the mousse among 8-10 glasses if you want the mousse to look fancy (if eating it yourself, just pour it into one big container to save washing extra dishes).
- Refrigerate for at least 30 minutes to cool completely. You can leave the mousse in the fridge longer, but if so, bring it back to room temperature before serving.