Raspberry mouse is a light and fluffy dessert that bring the rich flavor of raspberries in a form similar to whipped cream.
Total Cooking Time: 1 hour
I made a raspberry mouse as one of my many layers for the showstopper challenge of my Great British Bake-Off Challenge: Week 5. This ended up being the fourth layer of the trifle terrine. The raspberry mousse layer brings forward the rich flavor of raspberries but in a light and fluffy consistency. This felt very similar to whipped cream. But it was able to set and stand up in its final form. This is a truly melt in the mouth, delicious dessert.
There is not much needed to make a raspberry mousse. The heavy whipping cream is needed to make whipped cream, raspberries for flavoring, sugar for that hint of sweetness, and gelatin to allow the dessert to set.
Creating the Flavor Base
This was one of the messiest processes I have ever delt with. The first major step of this process it to strain the raspberries through a sieve. I did not know the proper way to do this, so I used my most familiar tool. My hands. Yup! I just shoved the raspberries through the sieve with my hands until I got out more of the puree. All that was left in the sieve were the raspberry seeds. With the puree made, I put half of it on the stove to dissolve the sugar.
Meanwhile, I was also putting the gelatin into water to allow it to bloom. I used a minimal amount of water in this process. Just enough to make sure all the gelatin was wet. After the sugar was dissolved, I took the puree off of the heat and stirred in the bloomed gelatin. It should fully dissolve before pouring the mixture back into the remaining raspberry puree.
Folding in Whipped Cream
Before folding the raspberry puree into the whipped cream, I had to make the whipped cream. This was probably the simplest step of the process. I put the heavy whipping cream into a bowl and whipped it until it reached a light and fluffy consistency. This step is crucial because this is going to be very similar to the texture that the mousse is going to take on.
I folded the whipped cream into the puree once I was satisfied with the creams’ consistency. I loved the color that the puree made the cream. It was a light and bright pink that really popped! Especially against the other whiter and off white colors that I had previously been working with for the main dessert.
While I loved the outcome for the mousse, making the puree was one of the most annoying processes I’ve have ever experienced. I felt like I as pushing and pushing and barely getting any results. I still wonder if I was doing something wrong, But I can say the end results was definitely not wrong. It was a delicious mouse that was full of raspberry flavor and a beautiful color. And it set wonderfully. This dessert can stand on its own.
What is a mousse?
A mousse it typically known as a dessert that is made from whipped cream or from beaten eggs. These give the dessert it’s light and fluffy texture. The texture of the dessert can go between creamy and thick depending on the preparation and flavoring.
- 1 Tsp gelatin
- 1 ½ Cup Raspberries
- 1 ½ Tbsp Granulated Sugar
- ½ Cup Heavy Whipping Cream
- Soak the gelatin in approximately 2 tsp of cold water until it reaches a viscous consistency.
- Push raspberries through a sieve to puree and discard the seeds.
- Pour half of the puree into a pan, add sugar, and stir over a low heat to dissolve.
- Remove the pan from the head and add gelatin until dissolved
- Stir in the remaining puree and leave to cool, stirring frequently.
- In a separate bowl, whisk the heavy whipping cream until soft peaks are achieved.
- Fold the puree into the heavy whipping cream until fully combined.