Raspberries – A Favorite Summer Flavor
For us, the taste of raspberries brings back countless wonderful memories. We used to pick raspberries in the woods in Denmark with our morfar (grandfather), wearing long sleeves and long pants so we didn’t get pricked by thorns or stung by stinging nettles. We would return with buckets of berries for our mormor (grandmother) to cook down into various types of jam. Then, we could reap the rewards of our hard work, eating homemade jam on top of freshly baked bread every morning. But it’s not only the great memories that make raspberry one of our favorite summer flavors. It’s the perfect fruit to add to cakes and desserts, because it is a little bit sweet and also tart, which adds a great balance to any dish.
Today’s Recipe – Light and Airy Mousse!
Today, we wanted to share a dessert that is suitable for so many different uses. You can eat it on its own (absolutely delicious) but you can also add it to cakes, trifles, or any other desserts! To be honest, it’s also a great way to impress dinner guests without actually making much of an effort. Toss a few fresh raspberries on top and maybe some whipped cream. It will look so impressive with minimal work on your part! We know that making a mousse can sound fancy and a bit daunting if you haven’t tried it before. But we can promise that our recipe keeps things super simple. The end result is a light, airy, sweet but tangy mousse that you will want to incorporate into all your desserts from now on.
How to Make Raspberry Mousse
We found some great tips on working with powdered gelatin on Natasha’s Kitchen blog! To make this delicious mousse, you first need to cook down the raspberries (we like to use frozen because they’re always available and taste great, but fresh is fine too!) with a bit of sugar. Pass this through a sieve to remove the seeds. Next, add a tablespoon of boiling water to the raspberries and mix in the powdered gelatin until it is dissolved. If it isn’t dissolved, you may end up with gelatinous pearls in the final mousse, which you don’t want. If this does happen, though, don’t worry, as it will still taste delicious! Let this mixture cool while you whip up some cream. Fold the raspberry mixture into the whipped cream, divide into several ramekins or dishes, and then let this cool in the fridge. Serve decorated with a few fresh raspberries and voila – your mousse is ready!
Hindbærmousse (Raspberry Mousse)
Ingredients
- 170 grams frozen raspberries
- 66 grams granulated sugar
- 2 tsp powdered gelatin
- 1-2 tbsp water
- 350 milliliters heavy whipping cream
- 1/2 tsp vanilla extract
- 2-3 tsp sugar (optional)
- Fresh raspberries for garnish
Instructions
- Heat up raspberries and granulated sugar in a small pot on the stove.
- Cook for around 10-15 minutes, until the sugar has dissolved and the raspberries have broken down. It should be a jammy consistency!
- Heat up a kettle with a small amount of water while the raspberry mixture cooks.
- Pass the raspberry mixture through a fine mesh sieve to remove the seeds. Make sure you press the mixture through and scrape the bottom of the sieve at the end, so you get all the raspberry sauce!
- Add a tablespoon or two of water into the raspberry mixture (cool in temperature) and mix well.
- Add the powdered gelatin to the raspberry mixture and mix well. Let this sit for a minute. Heat this mixture (we do this in the microwave, but you can also return it to a small pot on the stove if you would like!) in the microwave for 20-30 seconds and stir well. The gelatin should fully dissolve. If it hasn't, heat it a little bit more until it does dissolve. If it doesn't fully dissolve, you may be left with gelatinous pearls in the final mousse!
- Set the dissolved raspberry and gelatin mixture aside to cool down to room temperature, just so it doesn't melt the whipped cream.
- Once it has cooled, whip together heavy cream with 1/2 tsp of vanilla extract in the bowl of a stand mixer with the whisk attachment, in a bowl with a hand mixer, or in a bowl with a whisk. You can also add 2-3 tsp sugar if you like your whipped cream a little bit sweeter!
- Whip until the cream has reached just beyond soft peaks, very close to stiff peaks! Add in the raspberry mixture.
- Mix in the raspberry mixture by folding it in using a rubber spatula. Make sure it's fully incorporated. Try not to knock too much air out of the whipped cream!
- Divide the mixture evenly between 5 ramekins. The ramekins we use fit about 4 liquid ounces, so you can adjust accordingly with different sized ramekins! Level off the top to get a smooth surface.
- Place the ramekins on a tray in the fridge to set and cool down for about an hour.
- Decorate with fresh raspberries. Enjoy!
