Raspberry Mousse Made with Organic Frozen Raspberries or Fresh Organic Raspberries

May 31, 2012

This fancy wedding cake was made for a wonderful bride and groom whose wedding was at the ever glorious Arctic Club in Seattle, WA

If you do not have access to frozen raspberry fruit puree, there is another way to make wonderful fruit mousse using frozen fruit that you can find in the grocery store.   Believe it or not, I find the O (organic) Raspberries that are private packed for Safeway to be superior than just about any frozen raspberry I have used.  You are welcome to use fresh organic raspberries as well, but they are not always available and raspberries are very delicate berries.

For Raspberry Mousse

You will need a saucepan, a good digital thermometer, measuring cup for the gelatin and a strainer.

10 ounces raspberries, frozen or fresh

1 cup granulated sugar

2 1/2 teaspoons powdered gelatin

1/4 cup cold water

2 cups heavy cream

Whip the 2 cup of heavy cream and reserve in the refrigerator.  Place the frozen raspberries in the saucepan with the 1 cup of sugar and turn the heat on low just to start to melt the raspberries.  When the liquids start to escape from the berries, mix the sugar and berries well in the saucepan and turn up the heat.

Bloom the gelatin in the cold water.

Bring the raspberries to a boil and allow the sugar to dissolve completely.  This should not take more than a minute.

Strain the raspberries well and press out the liquid.  Return the liquid to the saucepan and reduce to 1 cup.

Pour the raspberry liquid into a large bowl and allow to cool to a temperature of about 110 degrees F.
Melt the gelatin in the microwave for about 15 seconds or to a temperature of about 110 degrees F.  Pour the melted gelatin into the raspberry liquid.  Refrigerate to cool to a temperature of about 87 degrees F.

Fold in the whipped cream and voila..this is the most delicious raspberry mousse.  It is light and delectable.

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