Raspberry mousse
How do I prepare raspberry puree and incorporate gelatin?
- 150g raspberry
- 30g granulated sugar
- 1 sachet of vanilla sugar
- 3 g gelatin
- 10 cl of whole liquid cream
- 1 tbsp icing sugar
- coulis
- 1 raspberry handful
- candy apple syrup
- Soak the gelatin sheets in a large bowl of cold water. Set aside a few raspberries (3-4 per glass) and blend the rest with the granulated sugar and vanilla sugar. Strain through a fine-mesh sieve to remove the seeds and heat the raspberry puree for a few seconds. Quickly whisk in the softened and well-drained gelatin. Let cool.
- Whip the heavy cream with the powdered sugar until stiff peaks form and fold it into the raspberry mixture. Arrange the reserved raspberries against the sides of the serving glasses and top with the mousse. Refrigerate for at least 4 hours. Prepare the coulis: blend the raspberries, strain, and sweeten with the toffee apple syrup (or sugar). Spoon the coulis over the mousse. Keep chilled until ready to serve.
Start by soaking the gelatin sheets in a large bowl of cold water to soften them. Set aside a few whole raspberries for decorating the verrines, then blend the remaining fruit with the granulated sugar and the vanilla sugar. Pass this mixture through a fine-mesh sieve to remove any unwanted seeds, heat the resulting puree for just a few seconds, then quickly stir in the well-drained gelatin before letting it cool.
How to make the mousse and arrange the verrines attractively?
Whip the very cold heavy cream with the tablespoon of powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled raspberry puree using a spatula, being careful not to deflate the mixture. To assemble, arrange the reserved whole raspberries against the sides of your serving glasses, pour the airy mousse into the center, and refrigerate for at least 4 hours to allow it to set completely.
