White cheese mousse verrines with raspberry coulis

Ingredients

• 250 g Organic white cheese (very fresh, at room temperature)
• 2 Eggs (separate the whites from the yolks)
• 50 g Granulated sugar (30 g for the whites, 20 g for the sauce)
• 200 g Fresh raspberries (or frozen, thawed)
• 5 ml Lime juice (about 1 teaspoon)
• 5 g Cornstarch (Maïzena) (about 1 teaspoon)
• 1 Vanilla bean (seeds only)

Instructions

1. Prepare the raspberry coulis

   Place the raspberries in a saucepan with a splash of water, the lime juice and 20 g of sugar. Heat over medium heat, cover and cook for 5 minutes until the fruit breaks down.

   Time: PT5M

2. Thicken the coulis

   In a small bowl, whisk together the egg yolks, the cornstarch, and the remaining sugar (30 g). Slowly pour the hot coulis over this mixture while whisking constantly, then return everything to the saucepan and cook for 3‑4 minutes, stirring continuously until thickened.

   Time: PT5M

3. Separate the whites and yolks

   While the sauce thickens, separate the whites from the two eggs. Reserve the yolks for the sauce (already incorporated) and place the whites in a clean, dry bowl.

   Time: PT2M

4. Whip the egg whites

   Start whisking the whites on medium speed. As soon as they begin to foam, add the 30 g of sugar in a fine stream and continue until stiff, glossy peaks form.

   Time: PT5M

5. Fold the whites into the white cheese

   In a large bowl, combine the white cheese with the cooled raspberry sauce. Gently fold in the whipped whites by lifting the mixture with a spatula to retain the aeration.

   Time: PT2M

6. Assemble the verrines

   Pour a layer of raspberry coulis into the bottom of each verrine (about 2 cm). Then add the white cheese mousse on top up to the rim. Garnish with a few whole fresh raspberries and, if desired, a small mint leaf.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Organic white cheese: thick Greek yogurt, ricotta
• Instead of Eggs: reconstituted powdered egg whites
• Instead of Granulated sugar: cane sugar, agave syrup (reduce the amount)
• Instead of Fresh raspberries: blackberries, blueberries
• Instead of Lime juice: lemon juice
• Instead of Cornstarch (Maïzena): potato starch, arrow‑root
• Instead of Vanilla bean: vanilla extract

Equipment Needed

• Saucepan
• Whisk
• Electric mixer (or electric whisk)
• Bowl for egg whites
• Bowl for egg yolks
• Silicone spatula
• Measuring spoons and cups
• Verrines (or small glasses)
• Cutting board & knife (optional)
• Fine sieve (optional) (optional)

Critical Steps — Do Not Skip

• Cook the coulis without boiling to prevent the yolks from coagulating.
• Whipping the whites to firm, glossy peaks.
• Delicate folding of the whites into the white cheese to retain aeration.

Chef Tips from the Video

• Use slightly frozen raspberries if fresh fruit is out of season; they yield an equally tasty coulis.
• For an even more fragrant flavor, add a small pinch of lime zest to the coulis.
• Lightly dust with powdered sugar on top just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Keep the verrines covered in the refrigerator for 1‑2 days.

Freezer: Not recommended; the mousse texture deteriorates.

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

Make-Ahead Tips

• The raspberry coulis can be prepared 24 hours ahead and kept refrigerated.
• The mousse can be made the day before and kept chilled, but assemble in the verrines just before serving to retain volume.