Easy Raspberry Mousse Recipe Video

By Sugar Salt Magic · 40 min

Ingredients

Instructions

1. Sprinkle the gelatine over the milk in a wide bowl and set aside.
2. Blend the thawed raspberries to a puree, then strain into a saucepan to remove the seeds.
3. Add the sugar to the puree and heat over low heat, without letting it bubble, until dissolved.
4. Add the gelatine mixture and heat, stirring, until dissolved, without letting it bubble.
5. Strain again into a bowl and let it cool to room temperature.
6. Whip the cream to soft peaks, then fold it into the raspberry puree in 3 batches.
7. Pipe or spoon the mousse into glasses and refrigerate for 2 hours to set.
8. For the coulis, place the 100 g frozen raspberries and 1 tablespoon sugar in a small saucepan and heat over low heat, stirring, until the sugar dissolves.
9. Bring to a very low simmer and let it bubble for about 30 seconds, stirring slowly.
10. Pour into a small jug and refrigerate to cool.

Summarized from Sugar Salt Magic's video. Watch it for the details.