Raspberry mousse
Raspberry mousse — a creamy Polish dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Polish
Ingredients
- 2 pcs gelatine leafs
- 350 g raspberries
- 60 g caster sugar
- 1 pcs juice of 1 lemon
- 500 ml whipping cream
Instructions
- Place the gelatine leaves in a bowl, cover them with warm water and leave to soak for 5 minutes.
- Drain the gelatine leaves and gently squeeze out any excess water.
- Put the raspberries, sugar and lemon juice into a saucepan over medium–low heat.
- Cook for 5–6 minutes, stirring now and then, until the berries have completely broken down.
- Pass the cooked raspberry mixture through a fine sieve into a bowl, discarding the seeds.
- Stir the gelatine leaves into the hot raspberry purée until they dissolve; if they don’t, transfer the mixture to a clean saucepan and warm gently until dissolved.
- Set the raspberry and gelatine mixture aside and allow it to cool for 15 minutes.
- Using an electric whisk, whip the cream until it reaches soft peaks.
- Gently fold the whipped cream into the cooled raspberry mixture until evenly combined.
- Spoon the mixture into ramekins or moulds and chill for at least 6 hours or overnight.
- Serve chilled, scattered with fresh raspberries on top.