Easy Raspberry Mousse

With summer upon us and berries in season, this no-brainer raspberry mousse should be on your list of summer desserts to make. This fluffy cloud of pinkness is a treat all on its own, or use it as a cake filling as I have in the picture below:

Raspberry Mousse

The recipe is mostly dumping a whole load of ingredients in a pot and boiling away, but there is method to the madness, so be sure to check out the directions after the jump.

I’m not stranger to “cheaty” mousse recipes which use marshmallows instead of straight-up gelatin to achieve that light and luscious texture. Marshmallows are essentially whipped sugar syrup that’s stabilised by gelatin, so by using marshmallows in mousses, you’re cutting your work in half. Plus, no salmonella threat from raw eggs.

 

INGREDIENTS
  • 1 box (170g) fresh rasbperries (or frozen)
  • 3 tbsp caster sugar
  • 1/8 tsp salt
  • 1/3 cup water
  • 150g marshmallows
  • 1/2 tsp vanilla extract (opt.)
  • 1 cup double or whipping cream

Serves 4 generously or fills a 9″ or 10″ cake.

DIRECTIONS

Step 1: In a pot much larger than you think you’d need, dump in the raspberries, sugar, salt and water. (I made the mistake of using a small saucepan which made it way more difficult to stir later on than it should be.) Bring to a rolling boil over high heat for at least 5 minutes, until all the berries have disintegrated and the mixture is thick enough to coat the back of a spoon.

rbmousse1

Step 2: Toss in the marshmallows and stir until they’ve all melted. (This could take a little time, but just keep stirring.)

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You’ll end up with a thick, ludicrously pink mixture. Set that aside to cool to room temperature.

Step 3: Mix the vanilla and whipping cream together in a large bowl. Whip the cream until you get stiff peaks.

rbmousse5

Step 4: Finally, fold the cooled raspberry-marshmallow mixture into the whipped cream. (It’s important that the raspberry mixture is cooled to room temperature or the whipped cream will deflate.) Decant the runny mousse into your serving cups (or a large bowl if using as a filling) and allow to set in the refrigerator for at least two hours.

 

There are so many possibilities for this sweet and tart mousse. Layer it with something crunchy like crumbled biscuits and top with grated white chocolate, a concept very similar to my fancy-looking chocolate mousse dessert. You can also go the pie route and fill a tart shell with the mousse (see this decadent chocolate hazelnut mousse tart for directions).

And of course, it goes great in a cake, a chocolate one preferably but lemon or plain vanilla cake works great too. Simply pipe a wall of icing around the cake, then fill the middle up with the set mousse before topping with the top layer of cake.



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