The New Bakers Dozen
Rasberry Mousse

The The Bakers Dozen: Rasberry Mousse
By Dag (Dag) on Saturday, November 18, 2000 - 06:45 am: Edit

I am searching for a recipe for rasberry mousse. My goal is to make chocolate cups and fill them with yummy mousse and fresh berries. I had something similar to this in NYC called a "Black Bag".

I've seen many recipes for everything BUT rasberry mousse. I work with computers, but love to bake, so pardon me if this seems like an odd request. I'm not crazy, am I? This can't be THAT hard to make :)

By bbcp17 on Sunday, November 19, 2000 - 08:30 am: Edit

A quick and easy way to make raspberry mousse is to find a recipe for white chocolate mousse and add a homemade raspberry coulis, or a good quality melba sauce you find in the supermarket.

By siohban on Sunday, November 19, 2000 - 08:49 pm: Edit

When I was in culinary school my pastry teacher taught me about 911. 9 leaves of gelatine, one pound whipped cream, one pound fruit puree. Simple I know, but still the best.

By W.DeBord on Monday, November 20, 2000 - 09:00 am: Edit

Where's d.???? I was having problems with finding a really stable (sliceable) fruit mousse along time ago and d. had a terrific recipe that you can use with almost any flavor fruit puree (try looking thru the pastry forum, it was posted at least 1 year ago).

It is hard to find recipes for fruit flavored mousses, alot of them really turn into bavarians (which is another name you can look under for your needs). For the purpose you describe (you don't need something sturdy) you also could just use a fruit fool which is basicly whipped cream with fruit puree fold into it.

I have a really quick trick that always works well and can be used in endless ways.

Mix together, then whip till stiff:

1 qt. heavy cream
2/3c. sugar
1 pkg. any flavor instant pudding
1 tsp. any flavor extract

You can fold in chopped fruit, nuts, praline etc...

By oliver on Monday, November 20, 2000 - 10:41 am: Edit

What has anyone experienced with making raspberry mousse to get a good raspberry flavour. My sad experience has been, using a puree, that people have a hard time decerning what the flavour is of the mousse .

By W.DeBord on Monday, November 20, 2000 - 10:57 pm: Edit

I have used other recipes that used so little puree and less gelatin then the recipe d. posted and I would agree that it could be hard to tell the difference between rasp. or straw. mousses.

I have a strong opinion about the puree I use...we do buy frozen fruit that does have sugar (and I'd bet h2o) added. I defrost and thoughly strain it only omiting the seeds not pulp which does thicken your puree naturally. I find that heating strawberry or raspberry purees really changes the taste for me (ruining it)...I use that straight no added thickeners are needed and the flavor reads loud and clear.

By vbean on Friday, November 24, 2000 - 03:27 am: Edit

This is November. Why don't you try again with a raspberry mousse in August or September? They will be in season then. Right now a persimmion, pear, or apple mousse would be really divine. This is also the time for coffee, caramel, and intense chocolate mousseses.

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