Mousse Aux Framboises Recipes
MOUSSE AUX FRAMBOISES
Steps:
- Soften the gelatin in a bowl of cold water. Purée the raspberries, put them in a saucepan over low heat and add the sugar.
- When the raspberry juice is hot, remove the pan from the heat (do not bring it to a boil).
- Squeeze the gelatin and melt it in the hot raspberry juice. Allow the mixture to cool completely.
- Whip the cream very cold with the milk to obtain a fairly thick consistency (the whip must leave furrows in the cream). Reserve cool.
- Separate the whites from the yolks. Beat the whites in firm snow.
- Pour the raspberry juice little by little into the terrine containing the cream. Stir the whites into snow.
- Allow the mousse to set for 12 hours in the refrigerator.
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- Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
- With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
- Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula.
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