RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY MOUSSE
Make and share this Raspberry Mousse recipe from Food.com.
Provided by Jackie Perez
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 3/4 cup of water.
- Put gelatin powder in bowl and add boiling water, cold water, and rasberry concentrate to it.
- Let it chill in the frig for about 30 minutes.
- In a larger bowl, combine that mixture with the whipped cream.
- Beat them on medium speed for about 10 minutes with an electric mixer.
- Chill for another 30 minutes.
Nutrition Facts : Calories 83.2, Fat 1.6, SaturatedFat 1, Cholesterol 5.5, Sodium 89.7, Carbohydrate 16.3, Sugar 15.2, Protein 1.6
FROZEN RASPBERRY MOUSSE
Categories Milk/Cream Blender Mixer Dessert Frozen Dessert Raspberry Kirsch Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
- Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
- Fold whipped cream mixture into raspberry puree just until incorporated.
- Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.
RED RASPBERRY MOUSSE DESSERT
When I need a light and refreshing finish to a special meal, I make this fluffy, fruity mousse. Ladyfingers add an elegant look to this pretty dessert.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in raspberries. Refrigerate until partially thickened. Fold in whipped cream., Arrange the ladyfingers with rounded side out around the sides of an ungreased 9-in. springform pan. Carefully spoon the raspberry mixture into pan. Cover and refrigerate until firm. Garnish with mint, raspberries and whipped cream if desired.
Nutrition Facts : Calories 314 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 79mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
FLUFFY RASPBERRY MOUSSE
Fluffy Raspberry Mousse great as a cake filling or as a dessert on its own topped with fresh raspberries
Provided by Captain Ron
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan combine 1 1/2 cups raspberries and sugar.
- Heat and stir over medium heat until turn to liquid.
- Stir in gelatin.
- Remove from heat and scrape into a large bowl.
- Let cool for 5 minutes.
- Remove chilled whipped cream from refrigerator.
- Mix 1 cup of whipped cream into raspberry mixture until well combined.
- Fold in remaining whipped cream.
Nutrition Facts : Calories 241.4, Fat 13.7, SaturatedFat 8.3, Cholesterol 45.6, Sodium 82.1, Carbohydrate 27.7, Fiber 4, Sugar 20.1, Protein 4.2
EFFORTLESS RASPBERRY ICED MOUSSE
Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
- Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.
Nutrition Facts : Calories 158 calories, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.17 milligram of sodium
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RASPBERRY MOUSSE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 8Total Time 30 mins
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
- In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.
- In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into 8 bowls and refrigerate until set, at least 1 hour or overnight.
FROZEN RASPBERRY MOUSSE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Cookie & Dessert RecipesCalories 186 per servingTotal Time 7 hrs
- Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl; discard seeds. Measure out 1 cup raspberry puree, whisk in confectioners' sugar (or Splenda), cover and set aside in the refrigerator for sauce.
- Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.
- Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.
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