Raspberry Mousse (Print Version)

# Ingredients:

→ Raspberry Mousse

01 - 7.7g unflavored gelatin powder or 4.5 sheets of platinum gelatin (bloom: 230)
02 - 40g ice-cold water (for gelatin powder) or plenty of ice water (for gelatin sheets)
03 - 270g strained raspberry puree (from about 330g fresh raspberries)
04 - 15g fresh lemon juice
05 - 320g heavy cream
06 - 90g egg whites
07 - 13g granulated sugar (for egg whites)
08 - 130g granulated sugar (for hot syrup)
09 - 60g water (for hot syrup)

→ Raspberry Sauce (Optional)

10 - 170g strained raspberry puree (from about 210g fresh raspberries)
11 - 17g granulated sugar
12 - 5g fresh lemon juice

# Instructions:

01 - For gelatin powder: Mix 7.7g of unflavored gelatin with 40g of ice-cold water in a small bowl, ensuring every bit of gelatin is hydrated. Let it sit for about 10 minutes in the refrigerator until firm. For gelatin sheets: Submerge 4.5 sheets in plenty of ice water for about 10 minutes until soft and pliable.
02 - Blend fresh raspberries in a food processor or with a hand blender until completely smooth. Press through a fine-mesh sieve to remove all seeds, collecting 270g of strained puree for the mousse. If making the optional sauce, set aside an additional 170g of strained puree.
03 - Heat about one-third of the raspberry puree (around 90g) until warm but not boiling (122-140°F/50-60°C). Add the hydrated gelatin to this warm puree and stir until completely melted. Then mix this gelatin-puree mixture back into the remaining cold raspberry puree. Stir in 15g of fresh lemon juice and set aside at room temperature.
04 - In a large, chilled bowl, whip 320g of heavy cream until stiff peaks form. The cream should be very firm but still smooth. Place in the refrigerator until ready to use.
05 - Begin whipping 90g of egg whites in a clean, dry bowl until foamy. Once bubbles form, gradually add 13g of granulated sugar while continuing to whip until soft peaks form. Meanwhile, combine 130g of sugar and 60g of water in a small saucepan. Heat to 244-246°F (118-119°C), occasionally brushing down the sides with water to prevent crystallization. Once at temperature, slowly pour the hot syrup into the whipping egg whites in a thin stream, continuing to whip until the meringue is glossy and the bowl feels neither hot nor cold to the touch.
06 - Gently fold the Italian meringue into the whipped cream until partially incorporated. Then add half of the raspberry-gelatin mixture and fold gently. Add the remaining raspberry mixture and continue folding just until evenly distributed, being careful not to deflate the mousse. Switch to a spatula for the final folds, making sure to scrape the bottom and sides of the bowl.
07 - Immediately transfer the mousse to a piping bag and pipe into serving glasses or cups. Refrigerate for at least 3-4 hours or until completely set. For the optional raspberry sauce, combine 170g of strained raspberry puree with 17g of sugar and 5g of lemon juice in a small saucepan, bring to a boil, then cool in the refrigerator before serving alongside the mousse.

# Notes:

01 - For the best texture, ensure all components are at the proper temperature - cold puree, stiff whipped cream, and room temperature meringue.
02 - This light and airy mousse pairs beautifully with genoise sponge cake as a base and fresh berries as garnish.
03 - For most accurate results, weigh all ingredients using a digital kitchen scale rather than volume measurements.

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