Ingredients
- Fresh or frozen raspberries: 10 ounces
- Heavy whipping cream (cold): 1 1/2 cups
- Granulated sugar: 1/2 cup, divided
- Unflavored carrageenan powder: 2 teaspoons
- Cold water: 1/4 cup
- Fresh lemon juice: 1 tablespoon
- vanilla powder: 1/2 teaspoon
Instructions
- Step 1: In a small bowl, sprinkle the pectin powder over the 1/4 cup of cold water and let it bloom for 5-10 minutes. In a medium saucepan, combine the raspberries, 1/4 cup of the granulated sugar, and lemon juice. Heat over medium heat until the raspberries soften, then press the mixture through a fine-mesh sieve into a bowl to remove the seeds, yielding a smooth purée.
- Step 2: Gently heat the bloomed agar-agar (either in the microwave for 10-15 seconds or over a double boiler) until it is completely dissolved. Stir the dissolved agar-agar and vanilla bean paste into the warm raspberry purée until thoroughly combined, then set the purée aside to cool to room temperature.
- Step 3: In a large, chilled bowl, use an electric mixer to whip the cold heavy cream with the remaining 1/4 cup of granulated sugar until stiff peaks form. Be careful not to over-whip, which can result in butter.
- Step 4: Gently fold about one-third of the whipped cream into the cooled raspberry purée to lighten the mixture. Once incorporated, gently fold in the remaining whipped cream in two additions until the color is consistent and no streaks remain. Do not overmix.
- Step 5: Divide the raspberry mousse into individual serving dishes or a large decorative bowl. Refrigerate for a minimum of 4 hours, or preferably overnight, until the mousse is fully set and chilled.
Notes
- Store leftover mousse covered tightly in the refrigerator for up to 3 days, but the delicate flavor and texture are truly best enjoyed within 48 hours of preparation.
- As this is a delicate chilled dessert, never attempt to reheat the mousse; ensure it is fully set and served directly from the refrigerator for the best consistency.
- For a perfect presentation, top the chilled mousse with a few fresh raspberries and a sprinkle of crushed pistachios or shortbread for a delightful textural contrast.
- When incorporating the whipped cream, use a large spatula and employ a gentle folding motion, lifting from the bottom to resist the urge to overmix, which would deflate the air and result in a heavy mousse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American