Raspberry Mousse Recipe PDF [PDF]

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RASPBERRY MOUSSE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

RASPBERRY MOUSSE GELATINE MASS Ingredients Powdered gelatine 200 Bloom Cold water

Total weight: ~ 49 g

100%

7g

14%

42 g

86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk. 2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine and six parts of water. 5 You may make the gelatine mass in advance and store it in the fridge for 2 days. TIP If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said.

2 Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

RASPBERRY MOUSSE RASPBERRY MOUSSE Ingredients

Total weight: ~ 612 g

100%

Milk 3,2%

100 g

16%

Egg yolks

60 g

10%

Sugar Raspberry puree Gelatine mass Whipping cream 35%

40 g

7%

220 g

36%

42 g

7%

150 g

25%

1 Pour the raspberry puree in a large saucepan and reduce it by 50% until thick texture and intense color. 2 Transfer the puree to the bowl and put it aside. 3 Pour the milk in the saucepan. Add sugar and yolks and bring this mixture to 82-83 °C / 180-181 °F, constantly mixing with a whisk. When the cream has almost arrived to the final temperature, reduce the heat to the minimum to avoid overcooking. 4 Take it off the heat and immediately mix the gelatine mass into this mixture until dissolved. 5 Transfer this mixture into a clean mixing bowl. The crème anglaise is ready. 6 Mix the reduced raspberry puree into the crème anglaise using a whisk. 7 Pour the whipping cream from the fridge (3-4 °C / 37-39 °F) in the mixer bowl with a whisk attachment. Whip it at medium speed until increased in volume and slightly thickened in texture. 8 When the raspberry base is at 25 °C / 77 °F, incorporate the whipped cream in two steps. First portion needs to be mixed with a whisk, the second - using a spatula. The finished mousse has a very smooth, homogeneous and airy texture, neither thick nor runny. 9 Transfer the mousse into the molds or dessert bowls and put in the fridge for 1-2 hours. 10 After that, proceed to tasting. The finished mousse can be stored for 48 hours at 1-3 °C / 34-37 °F.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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