Dessert - Light raspberry mousse recipes

Author: Chris Lara  

A light strawberry sponge cake layered with strawberry ganache, strawberry mousse, and topped with a layer of strawberry jelly. Light as a cloud and bursting with fresh raspberry flavour, Mary Berry's light raspberry mousse, as seen on her BBC series, Classic, is a brilliant dessert using only a few ingredients.

Light Raspberry Mousse

Light Raspberry Mousse
Light as a cloud and bursting with fresh raspberry flavour, Mary Berry's light raspberry mousse, as seen on her BBC series, Classic, is a brilliant dessert using only a few ingredients.
Provided by: Mary Berry
Yields: 8 servings
Number of ingredients: 6
Ingredients:
  • 4 sheets of leaf gelatine
  • 300g (11oz) raspberries, plus extra to decorate
  • 4 eggs, separated
  • 75g (3oz) caster sugar
  • 150ml (5fl oz) double cream
  • sprigs of mint, to decorate
How to cook:
  1. You will need a large glass bowl (1.1 litres/2 pints) or 6–8 dessert glasses.
  2. 2. Soak the gelatine in a small heatproof bowl of cold water for 5 minutes until soft. Squeeze out the liquid from the gelatine and tip away all but 1 tablespoon of water. Put the gelatine back into the bowl with the reserved tablespoon of water. Set the bowl on top of a saucepan of gently simmering water and stir for a few minutes until the gelatine is dissolved and runny. Remove from the heat and set aside to keep warm.
  3. 3. Whizz the raspberries in a food processor until blended to a smooth pulp. Place in a sieve above a bowl and push the pulp through with a metal spoon to remove the seeds.
  4. 4. Place the egg yolks and caster sugar in a large bowl. Use an electric hand whisk to whisk the eggs and sugar for 4–5 minutes or until thick, pale and fluffy and when you lift up the whisk, a trail is left in the mixture. Stir in the raspberry purée, followed by the runny gelatine.
  5. 5. Whip the cream to soft peaks, then carefully fold into the raspberry mixture (see tip). In a clean, dry bowl, whisk the egg whites until stiff. Stir 2 tablespoons of the egg whites into the raspberry mixture, then gently fold in the remaining egg whites.
  6. 6. Spoon into the large glass bowl or divide between the individual glasses, then chill in the fridge for a minimum of 4 hours until set. Serve straight from the fridge, decorated with the remaining raspberries and sprigs of mint.
  7. Chilling time: minimum of 4 hours.
  8. Prepare Ahead:
  9. The mousse can be made up to 8 hours ahead and kept in the fridge.
  10. Mary’s Classic Tip:
  11. * It is important to keep folding the whipped cream into the raspberry mixture until smooth and evenly coloured throughout and no lumps remain, otherwise the resulting mousse will be flecked with spots of white cream.
  12.  
Notes: New dessert recipe, Strawberry mousse, Summer pudding, A creamy strawberry mousse that's quick and easy to prepare and can be made ahead of time to Mary Berry's light raspberry mousse recipe.

Lemon mousse cream pots inspired by Mary Berry

Lemon mousse cream pots inspired by Mary Berry Very easy and delicious lemon mousse Duration: 2:13

Light raspberry mousse

Light raspberry mousse
Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day!
Provided by: Mary Berry
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 6
Ingredients:
  • 4 leaves gelatine
  • 300g/10½oz raspberries
  • 4 free-range eggs, separated
  • 75g/2½oz caster sugar
  • 150ml/5fl oz double cream
  • few raspberries, for garnish
How to cook:
  1. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water.
  2. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.
  3. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds.
  4. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes.
  5. Whip the cream to soft peaks in a separate bowl.
  6. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream.
  7. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest.
  8. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set.
  9. Decorate with raspberries and serve straight from the fridge.
Notes: Nailed It! Strawberry Mousse Cake Recipe, We had so much strawberry puree leftover from the Berry Brazo Gitano recipe, I figured we might as well stick with the berry recipes until we

Gluten-free strawberry mousse recipe

Gluten-free strawberry mousse recipe
Our gluten free strawberry mousse is only 100 calories per portion. It's easy to prepare ahead and only has four steps in the method.
Provided by: Jessica Ransom
Total time: 27 minutes
Cook time: 2 minutes
Prep time: 25 minutes
Yields: 8 items
Cuisine: British
Number of ingredients: 8
Ingredients:
  • 400g (14oz) fresh strawberries, trimmed and halved, plus some for garnish
  • 2tbsp lemon juice
  • 4tbsp caster sugar
  • 2 sheets gelatine
  • 140g (5oz) 0 per cent fat Greek-style yogurt
  • 60ml (2 fl oz) double cream
  • 2 egg whites
  • 18g (½ oz) Strawberry crisps or freeze dried strawberries, optional
Nutrition:
  • Calories: 100 Kcal
  • Fat: 4.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrate: 11.5 g
How to cook:
  1. In a food processor, blitz the strawberries and lemon juice until smooth. Push the puree through a sieve to remove the seeds. Set aside 120g (4 oz) of puree and place the rest in a small saucepan with 2tbsp caster sugar. Warm to dissolve but do not allow to boil.
  2. Meanwhile, place the gelatine leaves in cold water for 5mins. Drain then stir into the warm puree and cool. Whisk the yogurt and double cream until thick then fold in the cool strawberry mixture.
  3. Whisk the egg whites until foamy and stiff then add the remaining sugar, 1tbsp at a time, and whisk until thick and glossy.
  4. Fold a little of the egg whites into the strawberry mixture to combine then carefully fold in the rest. Spoon into your glasses or ramekins and refrigerate for an hour minimum or ideally overnight. When ready to serve, spoon over some of the reserved strawberry puree and top with fresh strawberries and the freeze-dried strawberries, if using.
Notes: Lemon mousse cream pots inspired by Mary Berry, Lemon mousse cream pots inspired by Mary Berry Very easy and delicious lemon mousse Duration: 2:13

Strawberry Mousse Cake

Strawberry Mousse Cake
A light strawberry sponge cake layered with strawberry ganache, strawberry mousse, and topped with a layer of strawberry jelly.
Provided by: Serena
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 48 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
  • 13.25 oz granulated sugar
  • 10.75 oz cake flour
  • 3 1/2 tsp baking powder
  • 5 oz vegetable oil
  • 17.65 oz egg (approximately 9 large eggs)
  • 7.25 oz milk
  • 6 oz strawberry puree
  • 1.75 oz inverted sugar
  • 4.75 oz cream
  • 21.25 oz Valrhona white chocolate melted
  • 4 tbsp unsalted butter cubed
  • .55 oz gelatin sheets approximately 5 sheets
  • 17.75 oz strawberry puree
  • 4.25 oz confectioner's sugar
  • 17.75 oz heavy cream whipped to soft peaks
  • 4 gelatin sheets
  • 17.65 oz strawberry puree
  • 3.5 oz granulated sugar
Nutrition:
  • Serving Size: 1 Serving
  • Calories: 236 kcal
  • Carbohydrate: 27 g
  • Protein: 4 g
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Cholesterol: 59 mg
  • Sodium: 63 mg
  • Fiber: 1 g
  • Sugar: 19 g
  • Unsaturated Fat: 6 g
How to cook:
  1. Strawberry Mousse Sponge Cake
  2. Preheat oven to 360° F.
  3. Combine dry ingredients with oil and eggs in a stand mixer fitted with a whisk attachment, and mix for six minutes on high speed.
  4. Add milk and mix for two more minutes on medium speed.
  5. Pour onto a 1/2 sheet tray lined with parchment paper and bake for 19-22 minutes.
  6. Strawberry Ganache
  7. Bring puree, inverted sugar and cream to a boil in a small pot.
  8. Slowly pour hot liquid over white chocolate and whisk until it is smooth.
  9. Continue mixing until the ganache reaches 95°F.
  10. Add cubed butter and blend with a hand blender to emulsify.
  11. Strawberry Mousse
  12. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  13. Bring puree and sugar to a simmer in a small pot.
  14. Stir in gelatin to dissolve and set aside to cool before folding in whipped cream.
  15. Strawberry Jelly
  16. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  17. Bring juice and sugar to a simmer in a small pot.
  18. Stir in gelatin to dissolve and set aside to cool.
  19. Assembly
  20. Place half sheet of Sponge Cake into a half sheet pan frame. Pour a thin layer of Strawberry Ganache evenly over cake and freeze until set.
  21. Spread Strawberry Mousse evenly over ganache and freeze again until set.
  22. Pour Strawberry Jelly over mousse and freeze again until set before cutting as desired.
  23. Garnish with mini macarons and strawberry foam. You could easily top with a Chantilly cream if you aren't up for making the foam.
Notes: Mary Berry Wild Bramble Blackberry Mousse, Mary Berry's Wild Bramble Mousse ; 5 leaves, gelatine ; 150ml (5fl oz), pouring double cream ; 2, egg whites ; 50g (2oz), blackberries ; 100ml (3½fl oz), whipped
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