Light Raspberry Mousse
For many years my mom would make this dessert for my birthday dinner. She would make with prunes and a fine custard on top.
I was never a big fan of super sweet desserts (very popular in Brazil), and this one was just perfect :light and tasty, perfect for the December summer weather down there.
I was thrilled when I found the original recipe the other day. It would be perfect for a light dessert and I decided to modify it from the original, using berries.
I used raspberries that I had in the fridge, but strawberries would do too.
It is a good idea for when you have left over whites sitting in the fridge.
This is the perfect dessert for a dinner, light and fresh.
It is the ideal summer dessert, you can be very creative with the way you will be serving it, in different glasses or cups. You can also take them out of the ramekins for a show stopper presentation as I did.
Light and Healthy Raspberry Mousse Cups
3/4 cup icing sugar
1 cup raspberry or strawberry, coarsely mashed and mixed with 1 tbs sugar
4 1/2 tsp gelatine, flavourless
3 tbsp heavy cream
Sprinkle the gelatin in 1/3 cup cold water.
Add 1/4 cup boiling water, mixing well and let it cool off for 3 to 5 min.
In the mean time beat the whites in hard peaks with an electric mixer, add the sugar, still beating.
Fold the berries into the whites, the cream and add the gelatine mixing gently, but well.
You can either pour into cups or glasses or pour the mousse in a bunt cake pan, previously rinsed with cold water – do not wipe, the pan – it should be wet when you pour the mixture, which will make it easier taking it out of the pan.
You also can do in small ramekins for individual portions, as I did.
Cool in the fridge for at least 1 hour.