Raspberry Mousse Entremet

Why You'll Love This Raspberry Mousse Entremet

You're going to love this Raspberry Mousse Entremet dessert for lots of reasons! First off, it's both easy and fancy-looking. It seems like it's from a high-end bakery, but guess what? The steps are super simple, so anyone can make it.

Next, let's talk about how it tastes. The raspberries are a bit tart, and they mix just right with the sweet, creamy mousse. Every bite is like a little party in your mouth.

Also, it's super pretty to look at. The bright color and fancy look of this dessert will make your guests go "wow," whether it's for a special day or just to make a regular day special.

And there's something special about making a fancy dessert yourself. It feels great to make something so nice in your own kitchen, something you can't just buy at a store.

Ingredients For Raspberry Mousse Entremet

For The Raspberry Mousse

Gelatine: This is a key ingredient in the mousse, acting as a setting agent. It helps the mousse firm up and hold its shape once it's chilled.

Cold Water: Used to bloom (soften and swell) the gelatine, which prepares it for even distribution in the raspberry mixture.

Raspberries (Frozen or Fresh): The star of the show! Raspberries provide the signature flavor and color to the mousse. You can use either fresh or frozen berries.

Sugar: This sweetens the mousse and balances the natural tartness of the raspberries.

Heavy Cream: Whipped into the mousse, heavy cream adds richness and a creamy texture. When whipped and folded into the raspberry mixture, it creates the light, airy structure of the mousse.

For the Whipped Cream Topping:

Whipping Cream: This is whipped up to create a light and fluffy topping for the entremets, adding an extra layer of creamy texture.

Powdered Sugar: Sweetens the whipped cream and contributes to a smooth texture.

Vanilla Extract: Adds a subtle but delightful flavour to the whipped cream, complementing the raspberry mousse.

For the Chocolate Garnish:

White Candy Melts: These are melted down to create a smooth, sweet chocolate garnish that adds a decorative touch and a contrasting flavor.

Oil-based Gel Color: If coloring the candy melts, an oil-based color is used as water-based colors can seize the chocolate.

For the Fruit Garnish:

Blueberries and Cut Strawberries: These fresh fruits add a pop of colour and a burst of fresh, juicy flavour to contrast with the creamy mousse.

Freeze-dried Raspberry Powder: Adds a concentrated raspberry flavour and a vibrant colour to the garnish, enhancing the overall presentation and taste of this delicious Raspberry Mousse Entremet.

How To Make My Raspberry Mousse Entremet

Raspberry Mousse:

Bloom the Gelatine: In a small bowl, sprinkle the gelatine powder and cold water. Stir it briefly. Leave it aside for about 5 minutes. This step allows the gelatine to absorb the water and swell, which is essential for it to dissolve evenly later.

Puree the Raspberries: Take the raspberries (frozen or fresh) and process them in a food processor or blend using a stick blender until you achieve a smooth puree.

Cook Raspberry Puree: Transfer the raspberry puree into a saucepan and add the sugar. Heat the mixture over medium heat, stirring continuously. Continue to cook until the sugar has completely dissolved into the puree.

Add Gelatine to Raspberry Mixture: Remove the saucepan from heat. Now, add the bloomed gelatine to the hot raspberry mixture. Stir it thoroughly until the gelatine is fully dissolved and no lumps remain.

Strain the Mixture: Pass the raspberry mixture through a fine mesh strainer to remove seeds. This step is crucial to ensure the mousse has a smooth and refined texture.

Cool the Mixture: Let the raspberry mixture cool down to room temperature. Avoid speeding up the cooling process in the fridge, as this might cause the mixture to set unevenly.

Whip the Cream: In a separate bowl, pour the heavy cream. Whip it using a mixer until it thickens. Stop whipping when it forms soft peaks – this is when the cream holds its shape but is still smooth and creamy.

Combine Whipped Cream and Raspberry Mixture: Carefully fold the whipped cream into the cooled raspberry mixture. Do this in batches to avoid deflating the whipped cream. The folding technique is gentle - cut through the mixture with a spatula, bring it up and over, rotating the bowl as you go.

Fill the Moulds: Using a spoon or a piping bag, fill the silicone cylindrical moulds with the raspberry mousse. Gently tap the moulds on the counter to remove any trapped air bubbles. Then place them in the freezer for at least 6 hours, or overnight, for the mousse to firm up.

Whipped Cream Topping:

Whip the Cream for Topping: In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

Chocolate Garnish:

Prepare the Chocolate: Melt the white chocolate candy melts in a microwave-safe bowl or over a double boiler. Optionally, mix in a couple of drops of oil-based food colour for a vibrant touch. The amount of colour you sue will depend on the strength of the brand.

Pour the melted chocolate into a piping bag. Snip off the tip to create a small opening. Pipe zig-zag patterns or any design you like onto a parchment paper. Then let the chocolate set completely, either at room temperature or in the fridge if your kitchen is warm.

Assembly:

Unmould the Mousse: Carefully unmould the set raspberry mousse entremet by gently pushing them out of the silicone moulds. Place them on your serving plates.

Add Whipped Cream: Use a 1M piping tip to pipe swirls of whipped cream on top of each mousse. Alternatively, use a spoon to place a dollop of cream.

Decorate: Garnish each mousse with your prepared chocolate garnish, a blueberry, sliced strawberries, and a sprinkle of freeze-dried raspberry powder for an extra burst of flavor and color.

Serving My Raspberry Mousse Entremet:

Before serving, let the entremets sit in the fridge for a few hours to thaw from the freezing process. Serve them chilled for the best taste and texture. Optionally, you can drizzle some raspberry coulis over the top for an added raspberry zing.

My Top Tip

One key piece of advice to remember when making my Raspberry Mousse Entremet is all about the whipped cream. It's crucial for getting that perfect mousse texture.

Firstly, pay attention to how you whip the cream. Aim for soft peaks, which means the cream should be thick enough to hold its shape but still soft and creamy. Be careful not to overdo it; over-whipped cream can turn grainy and stiff, and you definitely don't want that in your mousse.

Then, when it's time to combine the whipped cream with the raspberry mixture, go for a gentle folding technique. Instead of stirring aggressively, use a spatula to gently cut through the mixture, lift it, and fold it over. This approach helps maintain the airiness of the whipped cream, which is key to a light and fluffy mousse.

Finally, fold the whipped cream in batches. Adding a little bit at a time makes it easier to mix smoothly. This gradual mixing ensures a uniform consistency throughout the mousse, helping to achieve that perfectly airy and smooth texture.

By following this tip, you'll ensure your Raspberry Mousse Entremets turn out just right – rich in flavour with that dreamy, fluffy texture.

Some Variation Suggestions

Different Fruit Bases: While raspberries are delicious, you can easily swap them for other fruits. Consider pureeing strawberries, blackberries, mangoes, or even peaches for a different flavor profile. Each fruit will lend its unique taste and color to the mousse.

Nutty Crunch: Add a crunchy element by sprinkling a layer of crushed nuts, like almonds or hazelnuts, at the bottom of the molds or mixed into the mousse itself.

Fruit Drizzle: You can further enhance the raspberry flavor with a light drizzle of my deliciously tart Raspberry Sauce.

Alcoholic Flair: Add a splash of liqueur to the raspberry mixture for an adult version. Raspberry liqueur, Chambord, or even a bit of champagne can make the dessert more sophisticated.

Spice It Up: Incorporate spices like cinnamon or cardamom into the raspberry puree for a warm, inviting flavor.

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