This is from scratch and not as difficult as you might think. You can substitute most any fruit for raspberries. I made strawberry mousse yesterday. mmm
This is good as a dessert by itself or as a filling in your cake. Enjoy!
- 2-3 cups raspberries (or your fruit of choice)
- 1/4 cup water
- 1/2 cup sugar
2 tsp unflavored gelatin
- 2 Tbs cold water
2 egg whites
1 1/2 cups heavy whipping cream
- In a blender or food processor, puree the raspberries and the 1/4 cup water, then strain to remove seeds and pulp. This takes a bit, but is worth it. Measure 1 1/2 cups of the strained puree into a saucepan and add the sugar. Heat to a boil, lower heat, then simmer for another 5 minutes.
While the fruit sauce is simmering, sprinkle the gelatin over the cold water in a small bowl and let sit for about 5 minutes. Add to the cooked fruit sauce and stir until dissolved. Let cool to room temp.
In a small bowl, whip the egg whites to stiff peaks and use a rubber spatula to fold it into the fruit sauce until there are no more white streaks.
In a large bowl, whip up the cream until like “whipped cream” consistency. Fold the fruit mixture into the whipped cream. Refrigerate at least 1 hour.