Raspberry Mousse is an elegant dessert, at once decadently rich yet surprisingly airy and light — an edible oxymoron with the pure flavor of fresh raspberries. Lightened with beaten egg whites and whipped cream, then tinted a perfect pink from the raspberry puree, it brings a light ending to a rich meal. It's classic French sophistication that never fails to impress…
What is mousse? How is it different from pudding?
The word “mousse” is from the French, and translates as “foam” or “froth.” Pudding is dense and heavy (and yes, delicious in its own right) and is typically made with whole milk. Mousse contains heavy cream, but by whipping it and using other light ingredients (like fresh berries and beaten egg whites) the resulting dessert is fluffy and sweet with a soft and delicate texture.
Does mousse need powdered gelatin to hold its shape?
Many mousse recipes call for adding an unflavored gelatin mixture to the base to give firmness to the final dessert. However, with both egg whites (beaten until stiff peaks form) as well as whipped cream, this mousse has enough structure to support itself as is. Not using gelatin ensures that vegetarians can enjoy it as well (most gelatin is animal-based).
I have regular white sugar in the cupboard — do I really need superfine sugar?
In short, yes. Using superfine sugar ensures that the texture of this raspberry mousse will be perfectly smooth — with no unpleasant graininess or crunch — because it dissolves much more quickly. However, there’s a simple solution if you can’t get to the store: Blitz your regular white sugar in a food processor for 30 seconds to 1 minute, and voila! Homemade superfine sugar.
What kind of cream should I use?
You can use either heavy cream or whipping cream. Heavy cream has the most milk fat at about 36%, whereas whipping cream typically has around 30%. You may also see "heavy whipping cream," which is the same thing as heavy cream. Just don't substitute light cream, as it doesn't have enough fat to whip up properly.
Do I really have to strain the raspberry mixture through a sieve?
In this recipe, getting all the seeds out of the raspberries makes a huge difference in how we experience the final dessert. A hallmark of mousse is that it's perfectly smooth, with an intense flavor that comes only from the essence of the main ingredient — whether it’s dark chocolate or the best fresh raspberries.
Could other berries work in this mousse?
Yes! If you have sweet strawberries or ripe blackberries, go for it. Foraged fruit can have varying levels of sweetness, though, so be sure the fruit isn't too tart before using it here. Just cook the fruit in a small saucepan as indicated in the first step, give it a quick taste, and adjust the sugar as needed. While fresh is always better, you could use frozen raspberries if needed — just be sure to defrost them first, and drain off the excess liquid.
What’s the best way to serve mousse?
Mousse benefits from a festive serving dish since it doesn’t have a shape of its own. Clear glass is a great way to highlight raspberry mousse’s ballet-slipper pink color. Stemless wine glasses provide stability and offer a pink window into what’s to come, while 4-ounce Mason jars keep it simple yet sweet. This recipe adds an extra twist by topping the traditional mousse with a decorative frozen mousse topper. This adds not only visual appeal but a contrast in textures and temperature that is sure to wow your guests even more. Need more ideas? Use a cute heart-shaped mold for a special Valentine's Day treat, sprinkle with fresh raspberries, or top the mousse with shaved chocolate for that classic chocolate-raspberry flavor.
What do I do with the leftover egg yolks?
Don’t toss those yolks! Put them in the fridge in a small bowl with plastic wrap touching the surface until ready to use. You can use yolks in a classic Caesar Salad, make a homemade aioli sauce, or use for other dessert recipes such as a classic crème brûlée or custard.
- In a medium heavy-bottomed pot, bring raspberries and 2 tablespoons superfine sugar to a boil. Reduce heat to low; simmer 5 minutes, then strain through a sieve, pressing to remove seeds. Set aside.
- Make the sugar syrup: In a separate pan, simmer water and remaining sugar and cook until a candy thermometer reads 242° to 248°F.
- When the sugar syrup reaches 230°F, start to prepare your egg whites. Whisk the egg whites with a pinch of salt in a stand mixer until stiff peaks form.
|Calories660Calories from Fat250|
|% DAILY VALUE|
|Calories from Fat250|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.