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Raspberry and Charlotte Mousse » Simple and Healthy Recipe! ✅

When I heard about this week’s contest theme, I sent my husband to the farmer’s market to buy fresh raspberries. He came back with such a large quantity that I had to consume them and even freeze some of them. Here’s a raspberry mousse recipe and one way to use it. The mousse is creamy and airy and can be relied upon all season long. —Kukla

  • For the mousse:
  • • 1 tablespoon plain gelatin

  • • 2 tablespoons lemon juice

  • • 1/2 cup granulated sugar

  • • 1 pint fresh raspberries or 12 ounces frozen unsweetened raspberries thawed, pureed and strained (1 cup)

  • • 3 tablespoons liqueur, such as Framboise (optional)

  • • 1 1/2 cup fresh cold cream

  • For the charlotte: prepare 4 serving plates 6 inches in diameter
  • • 1 chocolate jelly cake, cut into 8 equal slices about 1-inch thick

  • • 1 liter of fresh raspberries

  • • 3/4 cup of Chocolate Ganache

  1. To make the mousse: Combine the gelatin and 1/4 cup cold water in a small saucepan; let gelatin stand, about 2 minutes.

  2. Mix in 1/2 cup of hot water, lemon juice, sugar and salt; Cook over low heat, stirring constantly, until the sugar and gelatin have dissolved.

  3. Combine berry puree and liqueur; Refrigerate or place in a double boiler with ice water, stirring occasionally, until mixture thickens. Whip the cold cream to the point of snow; fold in mousse.

  4. To assemble the charlotte: Place 1 cake slice on a 6-inch diameter serving plate. Pour 4 tablespoons of mousse over the cake slice, top with some fresh raspberries.

  5. Place the second cake slice on top and pour over 4 tablespoons of mousse, garnish with a few more raspberries.

  6. Repeat the same steps to make three more servings. Refrigerate at least 2 hours.

  7. Prepare a Chocolate Ganache for the decoration above. In a saucepan, bring 3/4 cup whole milk and 2 tablespoons sugar to a boil over low heat. Pour over 8 ounces bittersweet chocolate (chopped) and 1 teaspoon instant coffee, stir until smooth and glossy. Dip in 2 tablespoons of cold butter and 1 tablespoon of Framboise or orange liqueur.

  8. Drizzle over top and place back in refrigerator until ready to serve.

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