Ingredients
Equipment
Method
- The Italian meringue can be made awhile in advance. Refrigerate it wrapped in plastic cling or freeze for later use.
Raspberry Mousse
- Fill a bowl with cold water. Place the gelatin sheets in the cold water, one by one. Let gelatin soak for about 10 minutes. This process is called "blooming." Remove and squeeze; set aside.
- In the stand mixer fitted with the whisk attachment, whip the cold heavy cream and powdered sugar until it reaches medium peaks. This means the cream should hold its shape when the whisk is lifted, but still be soft and smooth. Be careful not to over whip it into stiff peaks, as this can make the mousse grainy.
- Combine whipped cream and the cold Italian meringue; set it aside.
- In a large bowl, warm up raspberry puree to 77ºF/25ºC. Microwave the bloomed gelatin for a few seconds to turn it into liquid stage. Immediately, Incorporate it into the tempered raspberry puree with the whisk.
- With the whisk: Incorporate about ⅓ of the meringue-whipped cream mixture into the raspberry puree.
- Add the raspberry mixture into the remaining meringue-whipped cream.
- Finish folding with the rubber spatula.
Storage
- Desserts made with raspberry mousse can be stored for up to 3 days in the refrigerator or 3 months in the freezer.
- Raspberry charlotte build with ladyfingers and filled raspberry mousse.
