Raspberry Mousse

By on May 9, 2012

By Jennifer Cote –

The traditional, extra-rich mousse is lightened up here with the addition of whipped egg whites and raspberry puree. A light but elegant dessert. Serves 12.

Ingredients

Aroma By 1 Give 1

  • 1/2 c. chocolate chips (almost one 12-oz. bag/use the whole bag to make an extra cup or two)
  • Two 6-oz. baskets raspberries (or 12 oz. frozen bag, thawed)
  • 3 egg whites
  • 1/2 c. sugar
  • 1 c. whipping cream
  • Optional: Spearmint leaves for garnish

Separate the foil off of 12 cupcake liners (foil liners usually have a paper liner inside them). To make 12 or so chocolate cups, microwave 60-90 seconds, stirring and rewarming until melted through: > 1 1/2 c. chocolate chips (almost one 12-oz. bag/use the whole bag to make an extra cup or two)

Using a spoon, “paint” the melted chocolate on the inside of each foil liner. Chill until firm, then carefully remove the foil, setting the chocolate cups aside.

For the mousse, place a mesh metal strainer over a bowl and mash raspberries against the strainer to remove seeds, catching pulp in the bowl: > 2 6-oz. baskets raspberries (or one 12 oz. frozen bag, thawed) *

Set the strained raspberry pulp aside. The leftover seeds can be put in a container and covered with white vinegar; after steeping for a week or so, this will make a flavorful raspberry vinegar.

Whip until very soft peaks form: > 3 egg whites

As whites get fluffy, start slowly adding: > 1/2 c. sugar

Continue whipping the egg whites until glossy and stiff. Meanwhile, also whip the cream, using: > 1 c. whipping cream

Mix the raspberry puree into the whipped cream, then gently fold the mixture into the whipped egg whites.

Fill the pre-made chocolate cups (or spoon this mixture into parfait cups, if not making chocolate cups). Refrigerate until serving; garnish with mint leaves if desired.

* Strawberries can be substituted for raspberries; puree them until smooth

 

Jennifer Cote, with husband Tom, opened The New Deli Cafe in Pinole, CA back in 1985. Her cookbook,From the Land of Milk and Honey, is available at the shop and online. Recipes and more (including video tutorials) can be found at jennifercote.org. Comments, questions? Email Jennifer at [email protected]

About Jennifer Cote

Jennifer's love of cooking with natural ingredients is inspired by the organic garden she's cultivated for over 25 years. A cutting garden provides flowers for The New Deli Cafe, an herb garden lends herbs for culinary creations, and twenty-some fruit and nut trees are scattered throughout her fairly urban back yard. New Deli compost keeps the garden flourishing, as Jen and her family carry on the family business, established in 1985. A blessed grandmother, mother, and wife, Jen gets much joy from sharing recipes (and perhaps an occasional basket of figs or platter of home-baked goodies).

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Raspberry Mousse