GLUTEN-FREE RASPBERRY MOUSSE
If you’re looking for a sweet idea that will bring smiles all round, try this luscious Raspberry Mousse. Serve it with Almond Lace Wafers for extra crunch.
Jan
RASPBERRY MOUSSE
Serves 8
500 gm frozen raspberries
2½ leaves titanium gelatine
1 cup cold water
200 gm caster sugar
2 large egg whites, at room temperature
300 ml thickened cream
250 gm fresh raspberries (optional)
Place frozen raspberries in a large bowl and allow to defrost at room temperature, for 2-3 hours.
Set aside 100gm of defrosted raspberries and mash with a fork. Set aside. Puree the remaining raspberries with 100gm of the sugar. Strain the puree through a fine sieve into a large bowl.
Take half the pureed raspberries and warm gently, either in a microwave or on the stovetop.
Place the gelatine leaves in water, meanwhile, and allow to stand until softened, about 5-10 minutes.
Remove gelatine from the water and squeeze out any excess. Whisk it into the warmed raspberry puree, then recombine with remaining puree.
Combine the egg whites and remaining 100gm sugar in a mixing bowl over a pot of simmering water and stir constantly with a whisk until the mixture is warm to the touch.
Remove the bowl from the heat and with a hand-held electric beater whip the whites until stiff and glossy. Fold the egg whites into the puree.
Whip the cream until firm and fold into the raspberry mixture.
Distribute the reserved mashed raspberries between 8 small bowls. Fill each with a layer of mousse. (Or use one large serving bowl.)
Refrigerate until set, for 4 hours, or preferably overnight.
Serve mousse topped with fresh raspberries (optional).