Dessert

Raspberry Cream Mousse

Prepare the fruit base, meringue and cream separately, then fold them together while the raspberry mixture is still fluid. Chill the portioned mousse until fully set.

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Yield: 6 small portions
Cuisine: French-inspired

Bring it to the table

Use a defined gelatin grade

Weigh the gelatin dry and use 200-Bloom gold sheets. The syrup method also needs a candy thermometer; it does not replace using pasteurized egg whites.

At the table

Serve chilled in small dessert glasses, with any garnish prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

250 g unsweetened raspberry purée — pasteurized and ready to eat
75 g plain simple syrup — equal weights sugar and water, prepared and cooled
7.5 g 200-Bloom gold gelatin sheets — dry weight before soaking
1 tsp lemon juice
65 g pasteurized egg whites — plain whites labeled suitable for whipping
90 g granulated sugar
30 g water — for the meringue syrup
250 g heavy whipping cream — cold, made with pasteurized milk

A few useful notes.

Use 7.5 g dry 200-Bloom gold gelatin for the base batch; other sheet grades have different strengths and weights.

Plain simple syrup uses equal weights sugar and water, not a flavored or concentrated cocktail syrup.

Use pasteurized egg whites suitable for whipping.

Six small portions are a serving suggestion, not a measured finished-volume claim.

Chill rather than freeze for this version.

The cooking plan

How to make Raspberry Cream Mousse.

If making the plain simple syrup, dissolve equal weights sugar and water together with gentle heat, then cool and weigh the amount listed. Combine it with the raspberry purée and lemon juice. Set out briefly so the fruit mixture is cool rather than refrigerator-cold when the gelatin is incorporated.
Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft. Whip the cold cream to soft peaks and refrigerate it while preparing the meringue.
Put the pasteurized whites in a clean heatproof mixing bowl. Heat the granulated sugar and measured meringue water in a small saucepan. As the syrup approaches 239°F, begin whisking the whites to a soft, foamy volume. Cook the syrup to 244°F, equivalent to 118°C, measured with a candy thermometer.
With the mixer running, carefully pour the hot syrup in a thin stream down the side of the whites bowl, away from the spinning beaters. Continue whisking until glossy and cooled to just slightly warm. Use promptly. The whites must be pasteurized; the syrup does not verify pasteurization of the mixture.
Gently warm a few spoonfuls of the raspberry mixture until just warm. Lift and squeeze the softened gelatin, then stir it into that warm portion until completely dissolved, without boiling. Gradually whisk in the remaining raspberry mixture. Keep it fluid and do not chill it until it begins setting.
Fold in the meringue gently, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate promptly at 40°F or below for at least 8 hours, until set.
Use within 2 days and keep refrigerated until serving. Keep the preparation time out of refrigeration under 2 hours, and discard mousse left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale