RCI-DS.001.0460.001
Red Raspberry Mousse
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 1 pint
- 1 tablespoon
- 1 cup
- 1 unit
- ¼ cup
Method
1
Purée the fresh raspberries in a blender or food processor until smooth, then press through a fine-mesh sieve to remove seeds if desired.
2
Combine the raspberry purée with fresh lemon juice and ⅛ cup of sugar in a medium bowl, stirring until the sugar dissolves.
3
Pour the heavy cream into a separate chilled bowl and whip with an electric mixer or whisk until stiff peaks form, about 3-5 minutes.
4 minutes
4
In another clean bowl, beat the egg white with the remaining ⅛ cup of sugar until stiff peaks form and the mixture is glossy, about 2-3 minutes.
3 minutes
5
Gently fold the whipped cream into the raspberry mixture using a rubber spatula until partially combined.
6
Fold the beaten egg white into the raspberry and cream mixture in two additions, being careful to maintain the airy texture until just combined.
7
Divide the mousse evenly among four serving glasses or bowls and chill in the refrigerator for at least 30 minutes before serving.
30 minutes