Wednesday, August 3, 2011

Raspberry Mousse

This is my mother's recipe for mousse, adapted to be vegetarian! It does contain raw egg whites, though, so the usual warning about raw eggs applies.

1/2 t. agar agar powder, or 2 t. gelatin, for the non-vegetarians
2 T. cold water

5 Cups (2 bags frozen) raspberries
1/2 C. sugar

1/4 C. sugar
2 egg whites, room temperature

1 cup heavy whipping cream

1. Combine ~A~ and let sit 5 minutes.
2. Meanwhile, puree ~B~ and press through a sieve to get rid of seed bits (there might still be a bit that get through, don't worry about it)
3. Microwave ~A~ for 10 sec. or so, 'til dissolved, and mix into ~B~
4. Whisk ~C~ in a large bowl over hot water until warm. Beat to stiff peaks.
5. Beat the heavy whipping cream 'til stiff peaks.
6. Gently fold the raspberry mixture into the egg white mixture.
7. Fold everything into the cream. Pour into molds or onto cake and refrigerate 'til set (2 hours-ish, depending on the size of your mold).