Raspberry mousse

Ingredients

• 250 g raspberries
• 60 g sugar
• 15 cl heavy cream
• 2 gelatin sheets (or agar-agar)

Materials

• Electric mixer

Preparation

• Put the cream in the fridge if it isn't already. Soak the 2 gelatin sheets in cold water. In a saucepan, combine the raspberries and sugar. 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 fluffy.
• 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: The raspberries used here are fresh, but you can use frozen raspberries or even ready-made raspberry coulis to save time.

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

Storage: Because cream is perishable, this mousse should be eaten within 2 days.

Can gelatin be replaced with agar-agar? Yes, absolutely! As a general guide: 2 g of agar-agar = 6 g of gelatin = three 2 g sheets. Since we are using 2 sheets of gelatin, about 4 g, you can replace it with 1.33 g of agar-agar.

Questions

Photos of members who cooked this recipe