Raspberry mousse (from scratch)

By LaSombra

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Printed From https://www.cakecentral.com/recipe/16575/raspberry-mousse-from-scratch 2024-04-19

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!

Ingredients

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

Instructions

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.