Cost Breakdown

Critical Success Points

• • Whisk the egg whites to firm peaks
• • Fold the whites without deflating them
• • Cool the raspberry purée to ≤30 °C before adding the cream
• • Fully dissolve the gelatin off the heat
• • Refrigerate for at least 4 hours for the mousse to set

Safety Warnings

• • Watch out for boiling water splashes when cooking the raspberries.
• • Handle hot gelatin carefully to avoid burns.
• • Do not leave the mousse at room temperature for more than 2 hours to prevent bacterial growth.
• • Use kitchen gloves when handling the hot oven.