Learn how to make this delicious dessert with the help of food blogger Liren Baker.
It always amazes me how good berries can be found in the midst of winter. The dreariness of the cold weather somehow lifts once February rolls in—perhaps it is simply the push for berries to be available by Valentine's Day—but whatever the case, the strawberries are sweeter, the blueberries are plumper, and the raspberries are no longer as tart.
Sweet berries are cause for celebration, and what is more celebratory than a classic mousse? Light and airy, a whisper of sweetness with each bite, mousse always seems reserved for special occasions. I think we need to change that mindset.
A mousse is nothing more than, as my children call it, "fluffy JELL-O." Well, I suppose there's nothing romantic about their description. But it is a good reminder how a dessert often reserved for fancy occasions is really quite simple at heart.
Fresh raspberries are pureed, releasing their sweetness and brilliant hue, and then whipped into a dessert so creamy and lovely. I do believe we should treat ourselves to a raspberry mousse once in a while…special occasions not necessary!
Raspberry Mousse
Makes 8 small servings
2 pints fresh raspberries
1/2 cup granulated sugar
juice of half a lemon
2 teaspoons gelatin
1/2 cup water
1 cup heavy creamshaved white chocolate, for garnish
additional raspberries, for garnish
Place the raspberries, sugar, and lemon juice in a blender or food processor and blend until smooth. Strain the raspberry puree into a bowl, and discard the seeds. Set aside.
Sprinkle the gelatin over water in a small saucepan. Heat the water over low heat, gently stirring until the gelatin is dissolved completely, about 1-2 minutes. Stir the gelatin into the raspberry puree, then place in the refrigerator to cool completely and thicken. This will take between 45 minutes to 1 hour.
Place the raspberry gelatin mixture in the bowl of an electric mixer with the whip attachment. Whip the gelatin for about 2 minutes on high speed, until fluffy. While continuing to whip, slowly drizzle the heavy cream into the mixing bowl, then whip for another 2-3 minutes, or until the mixture is combined and thick. Pour into serving glasses and chill for at least 1 hour before serving. If making in advance, cover with plastic wrap before chilling.
Garnish with white chocolate and raspberries before serving.
Recipe very lightly adapted from raspberry mousse, Taste of Home.
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