For an elegant dessert, serve this raspberry mousse in stemmed goblets or martini glasses, or spoon into meringue nests. Preparation: 15 to 20 minutes active time; 30 minutes inactive.
12 ounces fresh or frozen raspberries (not in juice) 2⁄3 cup granulated sugar envelope (1⁄4 ounce/1 tablespoon) gelatin 1⁄4 cup cold water 8 ounces mascarpone cheese* 1⁄4 cup powdered sugar 11⁄4 cups heavy cream fresh raspberries and mint leaves for garnish chocolate cookie crumbs for garnish
Nutritional information per serving: Calories 239 (67% from fat) • carb. 17g • pro. 2g • fat 18g • sat. fat 10g • chol. 57mg • sod. 20mg • calc. 43mg • fiber 0g
Combine the raspberries and granulated sugar in a 2-quart saucepan. Bring to a boil over medium high heat, about 6 minutes. Stir to dissolve sugar. Using a fine mesh strainer (chinois) set over medium bowl, strain, pressing out as much of the liquid as possible, until just the seeds remain. Discard the seeds. Sprinkle the gelatin over the cold water. Let stand 5 minutes or longer to soften. Stir the softened gelatin into the raspberry sauce. Cool until slightly thickened, about 30 minutes. Place the mascarpone and powdered sugar in a medium bowl. Beat on speed 3 for 2 minutes, until smooth and creamy. Stir in the cooled raspberry mixture using speed 1 until thoroughly combined, about 30 seconds. Place the heavy cream in a chilled medium bowl. Whip using the chef’s whisk on speed 5 until the cream holds stiff peaks. Use a spatula to fold the whipped cream into the raspberry mascarpone mixture. Cover and keep chilled until ready to serve. Spoon or pipe into stemmed glasses or meringue nests. Garnish with fresh raspberries and a mint leaf, or crush several chocolate sandwich cookies and use the crumbs to “dust” the mousse. *You can substitute cream cheese if mascarpone is unavailable. The mousse will have more of a cheesecake flavor.
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