Desserts
Wild Raspberry Mousse
This mousse is light, sweet and bursting with berries. If you can’t find black raspberries, try red raspberries or even blackberries.
![Wild Raspberry Mousse on a Jar](https://mychefstoolbox.com.au/wp-content/uploads/2024/07/Wild-Raspberry-Mousse-1280x853-1-1024x682.webp)
Ingredients
- 3 cups fresh black raspberries
- 1/2 cup pure maple syrup, or to taste
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 pinch salt
- 1 1/4 teaspoons powdered unflavored gelatin
- 3 tablespoons cold water
- 1/2 cup plain whole milk Greek yogurt
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
Directions
- Over medium heat, place raspberries, maple sugar, lemon juice and zest, and sea salt in a pan. Stirring often, cook until the berries burst open and begin to release their juices, about 10 minutes.
- Place a fine mesh sieve over a medium bowl. Pour the berry mixture in the sieve. Press firmly with the wooden spatula or spoon to release the maximum amount of juice. Delete seeds.
- Pour gelatine and water in a small bowl. Let gelatin bloom for five minutes. Stirring often, add gelatin to saucepan with berries and heat on low heat until dissolved. This should take 1 to 2 min. Pour the strained juice of the berries back into pan along with gelatin and continue to cook until it begins to simmer, about 2 to 3 more minutes. Stir in the yogurt and remove from heat. Let mixture cool down to room temperature.
- Beat cream with vanilla in a large bowl, until stiff peaks form. Mix 1/4 of the whipped cream with the cooled berry mix, and then fold in remaining whippedcream until well combined.
- Pour mousse into serving dishes. Cover with plastic wrap and refrigerate for at least four hours or overnight.
![Wild Raspberry Mousse on a Jar](https://mychefstoolbox.com.au/wp-content/uploads/2024/07/Wild-Raspberry-Mousse-1280x853-1-300x300.webp)
Wild Raspberry Mousse
This mousse is light, sweet and bursting with berries. If you can't find black raspberries, try red raspberries or even blackberries.
Ingredients
- 3 cups fresh black raspberries
- 1/2 cup pure maple syrup (or to taste)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 pinch salt
- 1 1/4 teaspoons powdered unflavored gelatin
- 3 tablespoons cold water
- 1/2 cup plain whole milk Greek yogurt
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Over medium heat, place raspberries, maple sugar, lemon juice and zest, and sea salt in a pan. Stirring often, cook until the berries burst open and begin to release their juices, about 10 minutes.
- Place a fine mesh sieve over a medium bowl. Pour the berry mixture in the sieve. Press firmly with the wooden spatula or spoon to release the maximum amount of juice. Delete seeds.
- Pour gelatine and water in a small bowl. Let gelatin bloom for five minutes. Stirring often, add gelatin to saucepan with berries and heat on low heat until dissolved. This should take 1 to 2 min. Pour the strained juice of the berries back into pan along with gelatin and continue to cook until it begins to simmer, about 2 to 3 more minutes. Stir in the yogurt and remove from heat. Let mixture cool down to room temperature.
- Beat cream with vanilla in a large bowl, until stiff peaks form. Mix 1/4 of the whipped cream with the cooled berry mix, and then fold in remaining whippedcream until well combined.
- Pour mousse into serving dishes. Cover with plastic wrap and refrigerate for at least four hours or overnight.