Raspberry Mousse Recipe

How to make it

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• For Mousse:
• Choose a few perfect raspberries for garnish and set aside. Puree remaining
• raspberries in processor or blender until very smooth. Transfer 2 tablespoons of
• puree, with seeds, to measuring cup. Strain remaining puree into mixing bowl,
• eliminating all seeds. Add enough strained puree to the 2 tablespoons to
• measure 1/2 cup. Set aside. Chill remaining strained puree, which will be used
• as sauce.
• In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly to
• boil over medium heat, stirring occasionally and brushing down any sugar
• crystals from sides of pan with brush dipped in cold water. Raise heat slightly
• and cook until temperature of syrup reaches 240 F (soft ball stage).
• While syrup is cooking, beat 3 egg whites in a mixer until stiff. As soon as syrup
• reaches 240 F, lower mixer speed to slow and pour hot syrup onto beaten
• whites, in a very thing stream. When all of the syrup has been incorporated,
• raise a mixer speed and beat meringue until cool.
• Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold into
• the meringue until nearly blended. Whip cream until stiff and fold into the
• meringue until blended. DO NOT OVERMIX.