Raspberry mousse

Ingredients

• 250 g raspberries (fresh or frozen)
• 60 g sugar
• 15 cl liquid cream
• 2 gelatin sheets (or agar agar)

Materials

• Electric mixer

Preparation

• Put the liquid cream in the fridge if it isn't already. Soak the gelatin sheets in cold water. In a saucepan, combine the raspberries and sugar, and mix. Cook over medium heat for about 5 minutes, stirring occasionally.
• Strain the contents of the saucepan to remove the seeds and pulp. Add the gelatin sheets to the warm coulis and mix well.
  
• Whip the cold cream until stiff peaks form.
• Add the warm raspberry coulis. Stop whisking and gently fold with a spatula to combine the cream and coulis evenly.
  
• Serve in ramekins and refrigerate for at least 4 hours.
• And there you have it, your raspberry mousse is ready!
  

Observations

Raspberries: Here, they are fresh, but you can use frozen raspberries or even ready-made raspberry coulis for convenience.

Usage: As good as it is on its own, you can use this mousse for cakes or other desserts.

Storage: Due to the fragility of the cream, this mousse should be consumed within 2 days.

Can gelatin be replaced with agar agar? Yes, absolutely! Here are the general equivalences: 2g of agar agar = 6g of gelatin = 3 sheets of 2g. Since we are using 2 sheets of gelatin, about 4g, you can replace it with 1.33g of agar agar.

Questions

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