Raspberry Mousse*

By RJamoralin

Rich in taste yet light in texture, fruit mousses taste best made with fresh berries, but frozen and thawed berries work, too. Garnish with fresh mint sprigs, if you wish.

Per serving: 205 cal, 5 g fat (3g sat), 33 g carbs, 10 g protein, 6 g fiber, 16 mg chol, 97 mg sodium, 169 mg calcium

Ingredients

• 3 pints (6 cups) fresh raspberries
• 2 teaspoons fresh, strained lemon juice
• 1 tablespoon Kirsch, optional
• 1/3 cup water
• 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
• 1 container (15 to 16 ounces) low-fat ricotta cheese
• 2/3 cup egg whites (from about 4 large eggs)
• 3/4 cup sugar

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Puree 2 pints (4 cups) of the raspberries in a blender then strain through a sieve into a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the puree is reduced to 1 1/2 cups, 10 to15 minutes. Remove from the heat and let cool to room temperature. Stir in the lemon juice and Kirsch (if using).

2. Put the water in a small heatproof bowl and sprinkle the gelatin on the surface. Let soak for 5 minutes, then place the bowl over a small pan of simmering water and allow the gelatin to melt, 2 to 3 minutes. Combine the cooled raspberry puree, the gelatin mixture and the riccota in a food processor or blender and pulse until smooth. Pour the mixture into a large mixing bowl.

3. Half-fill a medium saucepan with water and bring it to a boil over medium heat. Combine the egg whites, salt, and sugar in the heatproof bowl of an electric mixer and whisk a couple of times to mix. Place the bowl over the pan of boiling over water and whisk gently until the sugar dissolves and the egg whites are hot, 2 to 3 minutes. Place on the mixer with the whisk attachment, and whip on medium-high speed until the egg whites are cooled completely.

4. Fold the whipped egg whites into the raspberry mixture. Spoon half the mousse into 8 footed dessert glasses or other stem glasses, dividing it equally among them. Top with half the fresh raspberries. Top the berries with the remaining mousse.

5. Cover the glasses individually with plastic wrap and refrigerate until serving time. Refrigerate the remaining raspberries and divide them equally among the mousses when you are about to serve them.