Frozen Raspberry Mousse Recipes

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.

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.

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.

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.