Desserts
null
Makes 6 cups mousse, about 8 to 10 servings
null
Makes 6 cups mousse, about 8 to 10 servings
Serve this mousse in martini glasses garnished with fresh raspberries for a dramatic presentation.
Ingredients
- 1 envelope gelatin (¼ ounce/1 tablespoon)
- 2 tablespoons cold water
- 12 ounces fresh or frozen (not in juice) raspberries
- 2⁄3 cup granulated sugar
- 2 tablespoons crème de cassis or Kirschwasser
- 8 ounces mascarpone cheese
- ¼ cup confectioners’ sugar
- 1¼ cups heavy cream, well chilled
- fresh raspberries and mint leaves for garnish
- shaved chocolate curls for garnish
Preparation
- Sprinkle the gelatin over the cold water. Let stand 5 minutes or longer to soften.
- 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.
- Stir the softened gelatin into the raspberry sauce. Add crème de cassis. Cool until slightly thickened, about 30 minutes.
- Place the mascarpone and confectioners’ sugar in Cuisinart™ mixing bowl. Insert the chef’s whisk. Mix on speed 4 for 2 minutes, until smooth and creamy. Scrape the sides and bottom of mixing bowl and the whisk. Mixture should be thick and increased in volume. Add the cooled raspberry mixture using speed 1 until thoroughly combined, about 1 minute. Scrape the mixing bowl and whisk. While mixing on speed 4, add the chilled heavy cream in a steady stream. Whip for 1 minute. Scrape the bottom and sides of the mixing bowl. Whip on speed 10 for 2½ to 3 minutes.
- Spoon or pipe into stemmed glasses. Refrigerate for 6 hours or longer before serving. Garnish with fresh raspberries and a mint leaf, or curls of shaved dark or white chocolate.
