Best Silken Raspberry Mousse Recipes

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

RASPBERRY MOUSSE

Steps:

• In a medium pot, whisk together juice, 1/2 cup water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often.
• Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.)
• In a food processor, purée 1 1/2 cups raspberries and the tofu until creamy and smooth.
• Add juice mixture and process until well combined.
• Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours.
• Garnish with chocolate shavings, remaining 1/2 cup raspberries and mint. Serve immediately.

SILKEN RASPBERRY MOUSSE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, about 6 minutes.
• Divide into individual serving dishes and chill for at least two hours before serving. Garnish each portion with whole raspberries.

FLUFFY RASPBERRY MOUSSE

Steps:

• In a saucepan combine 1 1/2 cups raspberries and sugar.
• Heat and stir over medium heat until turn to liquid.
• Stir in gelatin.
• Remove from heat and scrape into a large bowl.
• Let cool for 5 minutes.
• Remove chilled whipped cream from refrigerator.
• Mix 1 cup of whipped cream into raspberry mixture until well combined.
• Fold in remaining whipped cream.