Raspberry Mousse Recipe



This raspberry mousse recipe (which can also be called frozen raspberry souffle) makes my mouth water just thinking about it. Raspberries are without a doubt my favorite berries and I absolutely love this combination with the light and crispy meringue.

Although I try to eliminate alcohol in most of my dessert recipes, I had to keep it in this one. The alcohol keeps the texture of the mousse smooth by preventing large ice crystals from forming.

Raspberry Mousse

Serves 6 - 8

Filling

2 cups whipping cream
1/4 cup icing sugar
1/4 cup kirsch or amaretto
1 300g or 10 oz pkg unsweetened frozen berries, thawed and drained
12 2-inch (5 cm) meringue shells, crushed fine

1. Line the sides of an 8-inch springform pan with parchment paper, making it 2 inches higher than the top of the pan.. Alternately, line a 10-inch pan just to the top.
2. In a large bowl beat whipping cream until nearly stiff. Beat in icing sugar and liquer.
3. Lightly fold in raspberries
4. Gently add crushed meringue and spoon into cake pan.
5. Freeze for 5 hours or until firm.
6. Remove sides from pan, slide onto serving plate, and peel the paper off the sides.
7. Pour a little raspebrry sauce into each plate before placing the slice of frozen mousse.

Sauce

1 300g or 10 oz pkg unsweetened frozen berries, thawed and drained
2 Tbsp icing sugar
2 Tbsp orange or apple juice

1. Puree ingredients in food processor
2. Strain through a sieve to get rid of seeds

Add a Chocolate Ring For Extra Pizzaz

1. Once you have the parchment paper in place, but before you start anything else - Melt about 6 ounces/175 g of semi-sweet chocolate in the microwave.
2. Paint a layer on the inside of the parchment. Refigerate until set, about 10 minutes.
3. Repeat - but leave in the fridge until ready to pour in the raspberry mousse filling




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Raspberry Mousse Recipe