Raspberry Mousse

By OraraValleyCake

Heavenly!

Ingredients

• Italian Meringue
• ¼ Cup Sugar
• ½ teaspoon Glucose
• 20ml water
• 1 Egg White
• Raspberry Mousse
• 550g Raspberries (fresh or frozen)
• 1 ½ teaspoons Gelatine
• 10ml Raspberry Liqueur
• 200ml Cream

Details

Servings 4

Preparation

Step 1

Italian Meringue

Combine sugar, glucose and water in a small pan.
Heat gently, stirring until sugar dissolves.
Bring to the boil and stop stirring.
Continue to boil until liquid reaches 116oC.
Remove from heat and allow bubbles to subside.
Meanwhile, beat the egg white to stiff peak.
Slowly add hot sugar syrup to egg white while beating on low.
Continue beating until the bowl has reached room temperature (approx 5 minutes)


Raspberry Mousse

Bloom gelatine in 1 teaspoon of water.
Heat raspberries until they liquefy.
Pass raspberries through a sieve to remove the seeds.
Return raspberries to pan with liqueur and heat to just below boiling.
Add gelatine and mix thoroughly.
Cool.

Fold raspberry mixture into Italian Meringue.
In a separate bowl, beat cream to soft peaks.
Fold raspberry mixture into cream.
Chill.