I'm actually very bad at baking. Last month, I set my oven 100F too hot while making chocolate souffle (more like carbon biscuits). While I work on
that recipe, I thought I would try my hand at a cool raspberry mousse. The recipes I found were fairly similar to
traditional tiramisu recipes. Best of all, it's pretty hard to burn, since there's no cooking involved. The following recipe is a combination of
this and
this, without the hassle of single-serving wax paper fanciness.
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| Pro tip: don't mix too much at the end to have some pretty anisotropy. |
Raspberry Mousse (6 dessert servings, ~1 hour prep time)
Ingredients
+ 4 eggs (separated)
+ 3/4 cup sugar
+ 2 lemons
+ 1 packet gelatin
+ ~300 grams raspberries (one of the small plastic boxes)
+ 1 cup whipping cream
Preparation
Take your serving dish (glass is best) and rub butter along the inside. I had to use two 9' pyrex pie dishes. You could also use glass cups for individual servings.
Juice and filter your raspberries. Add the juice of two lemons. Seeds in souffle can be gross.
Using an electric mixer, whisk egg yolks with sugar until you have thick ribbons.
Dissolve gelatin in warm water using a hand whisk. It will look like boogers at first, but eventually it will be almost clear, semithick liquid. The smell reminds me of bacterial Lysogeny broth. Anyway, whatever it reminds you of, fold the gelatine and the juice into the egg yolk mixture.
With the electric mixer, whip the cream until soft peaks, and fold it in with the gelatin/egg yolk/juice mixture.
Finally, whisk the egg whites until you have stiff peaks. Fold it in with the rest. I recommend not folding too thoroughly, so that you can see some of the layers of egg white and raspberry pink. Pour it into your dishes. If you have any remaining raspberry juice, you can drop it on top for decoration. Throw the dishes into the fridge for a couple of hours for the gelatin to set, and serve with fresh raspberries (although that's not necessary). Keep for a couple of days.
