FROZEN RASPBERRY MOUSSE RECIPE - (4.5/5)
Provided by kelsbe
Number Of Ingredients 8
Steps:
- 1. Line long sides & bottom of 8 1/2 x 4 1/2 " loaf pan with waxed paper, with a little overhang along sides. Spread ice cream evenly over bottom of pan & up sides, forming a U- shape. Place in freezer until firm. 2. Meanwhile, stir together powdered egg whites & 3 T water in bowl to dissolve whites. Let stand. 3. Puree raspberries, jam, 2 T of sugar & lemon juice in a blender or food processor. Force through sieve with rubber spatula to remove seeds. 4. Beat egg white mixture until soft peaks form. Gradually add the remaining 2 T sugar ; beat until stiff peaks forms. 5. With same beaters, beat heavy cream in large bowl until soft peaks form. Fold raspberry mixture, then egg whites, into beaten cream. Spoon into ice-cream lined loaf pan. Cover with plastic wrap. Freeze overnight. To serve, unmold & slice. Garnish with berries if desired.
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.
FROZEN RASPBERRY MOUSSE
Categories Milk/Cream Blender Mixer Dessert Frozen Dessert Raspberry Kirsch Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
- Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
- Fold whipped cream mixture into raspberry puree just until incorporated.
- Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
Categories Cake Milk/Cream Food Processor Mixer Berry Chocolate Dairy Dessert No-Cook Christmas Raspberry Winter Chill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
- For mousse:
- Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
- Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
- Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
- Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.
FROZEN RASPBERRY MOUSSE
This is something I have to try really soon. You don't need an ice cream machine to do it. This is from Ricardo. The cooking time is the freezing time.
Provided by Boomette
Categories Ice Cream
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
- Pour into a bowl, cover and freeze for about 4 hours.
- Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
- Tips : This frozen mousse is inspired from the famous English "Raspberry Fool". You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.
Nutrition Facts : Calories 175.7, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 13.9, Carbohydrate 16.2, Fiber 1.3, Sugar 13.5, Protein 1.1
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EASY RASPBERRY MOUSSE - KITCHEN CENTS
From kitchencents.com
4.4/5 (171)Total Time 1 hr 15 minsServings 3
- In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
- Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).
- In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
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