Raspberry mousse
I used to have raspberry mouse every summer when I was a child. It was such a treat! To me it was as if I was having ice cream, but even better, because it was not icy cold. This is such an easy recipe (I took over from my grandma) and it looks super elegant if you plan to serve it for a special occasion.
To start, you will need a mug of any size. I usually use a 200 ml capacity mug.
Ingredients:
- 1 mug of caster sugar (super finely granulated sugar, but not powdered sugar)
- 1 mug of raspberries (I used approx. 125 gr.)
- 1 egg white
Method:
Using a hand mixer, wish the egg white for about one and a half minutes until you get stiff peaks. Next, you will need to gradually add the sugar in 3 steps. Start by adding 1/3 of the sugar quantity while whisking everything at full speed. Aim for the sugar to get dissolved as much as possible. Then continue to add the rest of the sugar while mixing thoroughly at full speed for about 4-5 minutes. Don’t be alarmed if the whole appearance of the merengue still looks flat and grainy from the undissolved sugar. It will all work out in the next step.
Now you will add the the raspberries in 2 steps. First add half of the quantity of the fruit and with the hand mixer, whisk it at full speed. The whole composition will turn pretty “liquidy”, but it fill firm up eventually. The good thing is that the water from the fruit will help with dissolving the sugar.
At this point, your mixture is a beautiful pink color and half of the quantity of the fruit are well incorporated and can’t be spotted anymore. Stop your mixer and add the rest of the raspberries, then whisk everything at full speed without stopping for approximately 10 to12 minutes. Have faith, as the more air you will incorporate in the merengue, the firmer it will become and it will also significantly increase in volume. Stop when the consistency turns to stiff peaks.
Note:
A firm peak is when you turn your whisk upside down and the peaks will hold up while the tips will start to fold back on themselves.
A stiff peak is when you turn your whisk upside down and the peaks will hold up firmly on their own.