Raspberry Mousse

Raspberry Mousse is a perfect treat. It is elegant yet easy to make at home. My husband and I first had this treat at a Japanese bakery about an hour and a half away from our house. I wanted to be able to eat it without having to drive that far to get it. These turned out wonderfully.

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Valentine’s Day Dessert Recipe Tour

This blog post is part of the Valentine’s Day Desserts Recipe Tour hosted by my friend Emma at Loving Grace Home. Be sure to read all the way to the end of the recipe where you will find more Valentine’s Day Treats from my blogging friends!

Making Memories in the Kitchen

I love desserts and when I can make something at home that is good enough to find at a bakery then it is so worth it. It is nice to spend time in the kitchen to make something special for yourself and/or others. It is little moments that we take out for ourselves and others that create memories that last a lifetime. No matter what the dessert it is fun to create. I hope you have fun creating this.

How to Make the Raspberry Mousse

Making the raspberry mousse is easy, but does take several steps (shortcake, mousse, and the glaze), but so worth it. This is a fun recipe to get kids involved. This recipe can be made with any fruit that you like. My favorite is the raspberry, but you could use strawberries, blueberries, or a mixture which I may try soon.

Ingredients for Raspberry Mousse

Shortcake

1 Egg

35 g  granulated sugar

35 g flour

10 g  butter

12 g milk

Raspberry Puree

12 oz bag of frozen raspberries

3 TBSP granulated sugar

Raspberry Mousse

160 g raspberry puree

35 g sugar

40 g water

100 g whipping cream

4 g unflavored gelatin

20 g water

Glaze

60 g raspberry puree

15 g water

25 g sugar

2.5 g unflavored gelatin

Optional

White chocolate

Directions for the Raspberry Mousse

Step 1

Save a few raspberries to top your dessert. Place 12 ounces of frozen raspberries in a blender and blend until the raspberries are pureed. Put the puree in a saucepan and add the sugar. Heat only until sugar is combined. Strain raspberries through a cheesecloth or fine sieve. Reserve for both the mousse and glaze.

Step 2

Preheat oven to 335°. On low heat, melt the butter and milk together. Mix the egg and sugar together in a double boiler (or bowl over a pan of boiling water). Continuously mix the sugar and egg until it reaches 105°. Take off of the double boiler and continue to whip the sugar and egg together until it starts to thicken. Add the melted butter and milk to the egg and sugar mixture. Sift the flour and add to the mixture. Place a piece of parchment paper to the bottom of your cake pan. You can add to the sides if you’d like. I don’t since it really isn’t enough batter to make it to the sides. Spread evenly in a thin layer. Bake for 8-10 minutes. Make sure to check after 8 minutes.

Step 3

Sprinkle 4 g of the gelatin into 20 g of water. Place in the refrigerator for 10 minutes. On medium low heat mix 40 g of water and 35 g of sugar (just to the point before it starts to boil). Once the sugar is dissolved turn off the heat and add the gelatin mixture. Mix well until it is dissolved. Place raspberry puree into a bowl and add the sugar gelatin mixture. Mix. Place the whipping cream in a mixer and mix until stiff. Make sure the raspberry mixture is cooled then add the whipping cream in two parts to the raspberry mixture.

Cut out the shortcake to the desired size of your container or mousse foil. Place the shortcake into the container and top with the raspberry mousse mixture. Place in refrigerator for a couple hours (until it sets).

Step 4

Once the mousse is set, mix 2.5 g of gelatin into the water and place it in the refrigerator. Take the rest of the puree and add the remaining 25 g of sugar. Heat up until sugar is dissolved. Add the gelatin to the puree and mix until the gelatin is dissolved. Pour on top of the mousse and place in the refrigerator. Once set you can add the raspberries and white chocolate on top.

Optional Step

Take a few oz of white chocolate and melt it. Take a piece of parchment paper and lay it out on a flat surface. Put the melted white chocolate in a piping bag or a zip-lock bag. Cut the tip off and draw hearts or any other figures onto the parchment paper.

Variations/Tips

Use any type of berry you like.

Melt some white chocolate into the mousse

Use any container you have on hand (I used glass yogurt containers)

Make one big dessert or several small ones

Measure ingredients with a scale

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Mousse Film

Kitchen scale

Want more Valentine’s Day Recipes? Find More From The Valentine’s Day Desserts Recipe Tour Here:

Chocolate Covered Strawberry Scones By Emma at Loving Grace Blog

Dark Chocolate Raspberry Cheesecake by Liz at Insightful Mother

Simple 3 Ingredient Peanut Butter Cookie Recipe by Ashly at Imperfect Ashly

Sourdough Strawberry Shortcake with Whipped Cream Cheese Topping by Ellen at Our First Homestead

Almond Flour Shortbread Cookies” by Michelle from Barefoot In The Pine

SugarcFree Strawberry Ice Cream by Deepti at Indian Kitchen & Spices

Chocolate Chip Cookies by Rainie at Rainie Robinson