Raspberry Mousse Recipe

Chef Susie Wolak will demonstrate how to make Raspberry Mousse step-by-step. Below is a list of topics that Chef Susie will cover in detail:

    • How to soften gelatin
    • How to dissolve gelatin
    • How to Whip cream
    • Folding the mousse ingredients together

Serves 10
1 serve = 2  oz

Key Ingredient: Fruit purée, cream
Key Skills: Filling production
Equipment Needs: Bowl, whisk, spatula, sieve
Preparation Time: 10 minutes
Cooking Time:
Difficulty: **

2 Gelatin leaves or 1 teaspsoon of powdered gelatin
3 oz Caster Sugar
9  oz Fruit Puree
9  oz Cream

Preparation Steps:
1. Soak the gelatin leaves, remove excess water and melt over low heat or in a bain-marie
2. Mix the castor sugar with the fruit purée
3. Whip the cream over ice to soft peak
4. Mix the gelatin into the fruit purée and fold through the cream. Use immediately
Note: Gelatin sets at 60°F, therefore the fruit purée should be at room temperature
when mixed with the cream

Please be sure to check out our recent demos!
Lemon Granita Recipe
Sabayon Recipe

To learn more about our programs, contact us at (855) 696-6602 or admissions@escoffieronline.comSubscribe to our blog and stay up to date with industry news and the newest cooking trends.

Recommended Posts