About this recipe:Mousses, “i dolci al cucchiaio” (desserts eaten with a spoon), are the perfect way to finish a dinner with guests. I learned this type of preparation from a chef friend of my family who worked in Switzerland serving the Australian Ambassador. This mousse is prepared the day before and can also be frozen for up to 15 days. If you freeze the mousse, it is best to use individual moulds so that you thaw only the portions that you need to use.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Extra time:4hr chilling › Ready in:5hr
Soak the gelatine in a bowl of cold water for 5 to 10 minutes, about 225ml of water per sheet.
Wash the raspberries and let them drain in a colander for a few minutes, then place in a bowl and add the sugar. Mix and let stand for about 30 minutes.
Whisk the raspberry mixture and pour into a large bowl. Take 2 tablespoons of the raspberry mixture and put it in a saucepan, add the gelatine (squeeze out the excess water if using sheet gelatine) and heat to melt the gelatine. When it is dissolved, pour the liquid into the bowl with the rest of the mixed raspberries then place it in the fridge.
Whisk the egg whites until they are very stiff and add a pinch of salt. Remove the raspberry mixture from the fridge, add the egg whites, and fold the egg whites in with a silicone spatula from the bottom to the top, trying not to break up the raspberry mixture too much.
Whip the cream and add the vanilla. Fold the cream into the mousse, the same way you folded the egg whites into the raspberry mixture. Pour into individual ramekins or in a flan mould. Place in the freezer covered with foil. Allow to chill in the freezer for 4 hours. Before serving, keep the mousse out at room temperature for 30 minutes. If you use individual moulds, you can serve the mousse accompanied with a chocolate sauce.