Effortless Raspberry Iced Mousse Recipes
RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
EFFORTLESS RASPBERRY ICED MOUSSE
I love raspberries and I was surfing the net when this recipe caught my eye. Haven't tried it as yet but what's not to love? Found this on bbcgoodfood.com, that is why some the quantities are off.
Provided by Manami
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- It says "tip the cream cheese and sugar" into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy" (you can do this an hour or two ahead).
- Gently stir in raspberries until they begin to break up and mixture is "streaked" pink; taste and add a little more lemon juice, if you like.
- Spoon into glasses and serve.
Nutrition Facts : Calories 437.2, Fat 29.2, SaturatedFat 16.4, Cholesterol 94.6, Sodium 427.6, Carbohydrate 33.7, Fiber 2.8, Sugar 30.4, Protein 12.1
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- In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off the heat, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour back into saucepan and place over medium heat, whisk until gelatin dissolved and mixture is hot (not boiling). Remove from heat and cool to room temp (transfer to a different bowl to cool faster) and don't let it sit too long once it's at room temp or it will thicken and become difficult to blend.
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