Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak the unflavored gelatin in cold water for about 10 minutes to bloom.
- Blend fresh raspberries until smooth and strain through a fine-mesh sieve.
- Heat a portion of the strained raspberry puree and stir in the bloomed gelatin until dissolved.
- Mix in lemon juice to the gelatin-raspberry mixture and set aside to cool.
- Whip the heavy cream until stiff peaks form in a large mixing bowl.
- Whip egg whites until foamy, add sugar, and whip until glossy stiff peaks form.
- Fold the meringue into the whipped cream, then fold in the raspberry mixture.
- Transfer the mousse into serving containers and chill in the refrigerator for at least 4 hours.
- Warm the reserved strained raspberry puree with sugar and lemon juice for the sauce.
Nutrition
Notes
Ensure all components are cold for optimal whipping. Gentle folding is crucial to maintain lightness.