Raspberry Mousse

Ingredients

• 250 g Fresh raspberries (Reserve 6‑7 raspberries for decoration)
• 4 feuilles Gelatin sheets (To rehydrate in cold water then squeeze)
• 25 cl Whole fresh cream (double cream) (Must be very cold, ideally taken out of fridge 30 min before)
• 60 g Granulated sugar
• 2 cuillères à soupe Water

Instructions

1. Rehydration of the gelatin

   Place the gelatin sheets in a bowl of cold water and let soak for 5 minutes. Then gently press to remove excess water.

   Time: PT5M

2. Preparing the coulis (pre‑cooking)

   Pour the raspberries into the small saucepan, add the sugar and the 2 c. à s. d'eau. Stir quickly.

   Time: PT2M

3. Cooking the coulis

   Bring to a boil, then reduce heat and let simmer for 7 minutes while crushing the fruit with the spatula to release their juice.

   Time: PT10M

   Temperature: medium heat

4. Filtering the coulis

   Pass the mixture through a fine‑mesh sieve, pressing with the spatula to extract as much juice as possible. Discard the seeds and remaining pulp.

   Time: PT3M

5. Incorporating the gelatin

   Return the filtered coulis to the saucepan, add the squeezed gelatin sheets and whisk until fully dissolved.

   Time: PT2M

6. Cooling the coulis

   Leave the coulis at room temperature until it is warm (about 10 minutes).

   Time: PT10M

7. Whipping the cream

   Pour the very cold cream into the pre‑chilled bowl, add the cold whisk and whisk until firm peaks form.

   Time: PT5M

   Temperature: cold

8. Incorporating the coulis into the whipped cream

   Add half of the warm coulis to the whipped cream and, using a spatula, make gentle circular motions to incorporate without breaking the air bubbles.

   Time: PT3M

9. Plating in glasses

   Divide the mousse into the glasses or small ramekins, smooth the top with the back of a spoon.

   Time: PT5M

10. Chill

    Place the glasses in the refrigerator for at least 6 hours (ideally overnight) so the mousse sets.

    Time: PT6H

    Temperature: 4°C

11. Finishing and serving

    Just before serving, decorate each glass with a whole raspberry on top.

    Time: PT2M

Nutrition Facts

Calories

293

Protein

8 g

Carbohydrates

19 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh raspberries: Strawberries, Blackberries
• Instead of Gelatin sheets: Agar‑agar (1 g), Pectin
• Instead of Whole fresh cream (double cream): Plant‑based whipped cream (coconut), Double cream
• Instead of Granulated sugar: Cane sugar, Honey (reduce by 10 g)

Equipment Needed

• Small saucepan
• Fine‑mesh sieve
• Spatula (silicone or wood)
• Mixing bowl (sauce‑pan)
• Electric whisk (hand mixer)
• Measuring spoons
• Glasses or verrines
• Refrigerator

Critical Steps — Do Not Skip

• Proper gelatin rehydration
• Complete gelatin dissolution in the hot coulis
• Firm whipping of the cream
• Delicate incorporation of the coulis without breaking air bubbles
• Minimum 6‑hour chill in the refrigerator

Chef Tips from the Video

• Choose ripe but firm raspberries for a sweet taste without excess water.
• Strain the coulis twice if you want an ultra‑smooth texture.
• For a vegetarian version, replace the gelatin with 1 g agar‑agar dissolved in the hot coulis.

Troubleshooting

Storage

Refrigerator: Keep the glasses covered for a maximum of 2 days.

Freezer: Not recommended – the texture becomes grainy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The coulis can be prepared 1 day ahead and kept in the refrigerator.
• The whipped cream can be prepared ahead, but incorporate it into the coulis just before final assembly.