Fluffy Raspberry Mousse Recipes

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Steps:

• In a saucepan combine 1 1/2 cups raspberries and sugar.
• Heat and stir over medium heat until turn to liquid.
• Stir in gelatin.
• Remove from heat and scrape into a large bowl.
• Let cool for 5 minutes.
• Remove chilled whipped cream from refrigerator.
• Mix 1 cup of whipped cream into raspberry mixture until well combined.
• Fold in remaining whipped cream.

Steps:

• Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
• Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
• Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
• Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
• Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
• Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.

Steps:

• Tip the quark 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 liked. Spoon into glasses and serve.