Raspberry mousse

Raspberry mousse
Makes: 4 portions
Prep time:
Cook time:
Total time:
Italian meringue
  • 60 gr white sugar
  • 25 gr water
  • 1 egg white
  • 10 gr white sugar
  • 7 gr leaf gelatine
  • 300 gr raspberries
  • 100 gr double cream
  • 20 raspberries
Italian meringue
  1. Bring the water with the larger amount of sugar to the boil and boil until it reaches 121°C on a thermometer.
  2. Meanwhile, whisk the egg white with the small quantity of sugar to stiff peaks.
  3. As soon as the syrup reaches the correct temperature, pour it slowly onto the egg whites in a thin, steady stream while whisking with a electric whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you. When all the syrup has been mixed, continue to whisk the meringue.
  4. In the same time, drain the soft gelatine and add to the Italian meringue when it is still warm enough to dissolve.
  5. Continue whisking the meringue until it has cooled down to room temperature. It should be shiny and stiff.
  1. Puree the raspberries and fold the puree into the meringue.
  2. Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
  3. Whisk the cream to semi-soft peaks and fold into the mousse.
  4. Pour the raspberry mousse in the mould and refrigerate until set, preferably half a day or overnight.
  5. Serve the mousse in its mould when fully set. Decorate with some fresh raspberries, whipped cream and some mint.
Stuff to know
It is possible to use defrosted raspberries.
Make sure you allow the mousse to set in the bowls you will serve them in since the mousse can't be unmolded.
Make sure the gelatine is fully rehydrated in cold water before using it.
Only whip up egg whites in a perfectly clean and grease free bowl.
Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least 8 hours to fully set.
Contrary to crunchy and dry meringues that are baked in the oven, Italian meringue is cooked when the hot sugar syrup is added, making it safe to eat while still soft.
Use a different fruit puree for a flavour variation.