Raspberry Mousse Entremet

This Raspberry Mousse Entremets is a visually stunning and deliciously rich dessert that perfectly balances the tartness of raspberries with the creamy sweetness of mousse. You will be surprised by how easy it is to make at home.

Prep Time 30

Cook Time 10

Chill Time 6

Total Time 6 40

Servings Entremets

Calories 530kcal

Author Fay

INGREDIENTS

Raspberry Mousse

2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water cold
350 g (3 cups) raspberries frozen or fresh
⅓ cup (⅓ cup) sugar
400 ml (1 ⅔ cups) heavy cream

Whipped Cream Topping

150 ml (⅝ cups) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract

Garnishes

⅓ cup (⅓ cup) white chocolate candy melts
2 drops (2 drops) food color oil based
7 (7) blueberries
3 (3) strawberries cut
2 teaspoon (2 teaspoon) raspberries freeze dried

INSTRUCTIONS

Raspberry Mousse

Bloom the gelatine by sprinkling it over the cold water in a small bowl. Stir briefly and set aside until needed.
Process the raspberries to a puree in a food processor or with a stick blender.
In a saucepan, combine raspberry puree and sugar. Cook over medium heat stirring constantly until the sugar has fully dissolved..
Remove from the heat. Add bloomed gelatine to the hot raspberry mixture, stirring well until fully dissolved.
Using a mesh strainer, strain the raspberry mixture to remove the seeds.
Allow the raspberry mixture to cool to room temperature.
In a separate bowl, whip the heavy cream until it starts to thicken. Stop when it reaches soft peaks.
Gently fold the whipped cream into the cooled raspberry mixture in batches until well combined.
Spoon or pipe the raspberry mousse into a cylindrical silicone mousse mould. Tap the moulds gently on the counter to remove any air bubbles.
Freeze for 6 hours or overnight until firm.

Whipped Cream Topping

Whip the whipping cream with powdered sugar and vanilla until soft peaks form.

Chocolate Garnish

Melt the white candy melts. If desired, color with oil-based gel color.
Drizzle or pipe the melted candy on a piece of parchment paper and let it set completely before using. I used a 14 inch piping bag, snipped a small amount off the tip and piped a zig zag design.

Assembly

Once set, gently remove the mousse from the moulds and place on serving plates.
Using a 1M piping Tip, pipe a swirl of cream on top of each mousse or just dollop the whipped cream with a spoon.
Decorate with chocolate garnish, blueberries, cut strawberries, and a sprinkle of freeze-dried raspberry powder.

Serving:

Refrigerate for a couple of hours to thaw before serving. Serve chilled as is or with an optional drizzle of raspberry coulis.

NOTES

Raspberry Selection: While frozen raspberries are convenient and often have a consistent flavor, fresh raspberries can also be used when in season for a more vibrant taste. Ensure they are ripe and flavorful.

Gelatine Tips: If you're new to using gelatine, remember that it's crucial for setting the mousse. Ensure it's fully bloomed (softened) in cold water before adding it to the warm raspberry mixture.

Straining Seeds: Straining the cooked raspberries is an important step to ensure a smooth mousse. Take your time to press through as much fruit pulp as possible while removing all the seeds.

Folding Technique: Gently fold the whipped cream into the raspberry mixture to keep the mousse light and airy. Avoid vigorous stirring, which can deflate the whipped cream.

Moulds and Setting: Silicone molds work best for easy removal of the set mousse. Ensure the mousse is adequately chilled and set (at least 6 hours, preferably overnight) before attempting to unmold. I have used a Cylindrical Silicone Mousse Mould but you can use any shape silicone mould you like.

Serving Temperature: Serve the entremets chilled. Removing them from the refrigerator just before serving will maintain their shape and texture.

NUTRITION