- 1 bag (12 oz or 340 g) frozen raspberries
- 4 tablespoons (50 g) Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon gelatin
- 1 tablespoon water
- 3/4 cup (180 g) whipping or heavy cream
- Set aside 4-5 glasses.
- Defrost raspberries and retain all juices obtained.
- Puree raspberries until super smooth. Press through a sieve to remove seeds. Press well to obtain 1 cup of raspberry puree. Pour in a microwave-safe bowl, stir in sugar and set aside.
- Mix gelatin with water and set aside.
- Place raspberry puree briefly in microwave oven until lukewarm, about 110-120°F. Add gelatin and stir until completely dissolved. Set aside.
- In a cold bowl whip cream to soft-medium peaks. Do not whip to a stiff consistency as you would for decorating pies etc. If you do, the mousse will have less volume and taste heavy and greasy.
- Before proceeding, raspberry puree needs to feel cooler than lukewarm, about 85°F is good.
- Add whipped cream and gently fold together until just combined. Do not unnecessarily fold or mix as it will make mousse dense.
- Either spoon into glasses or use a pastry bag fitted with a large piping tip.
- Place in refrigerator for a minimum of 2 hours or overnight.
- For decoration whip remaining cream and powdered sugar until stiff. Pipe large rosettes on surface of mousse. Decorate with raspberries and mint.