Raspberry Mousse with Italian Meringue
Fruit mousses hold a special place in French pastry, and there are two main ways to make them: either with a base of fruit purée and whipped cream, or with a little trick that adds a lot of air but very little flavour – Italian meringue. This raspberry mousse belongs to the second category, using Italian meringue to incorporate plenty of air and give it a wonderfully creamy texture.
A raspberry mousse dessert is light and airy – perfect for warm days or as a refreshing finish to a rich meal. It stands out for its delicate, creamy texture and the intense, natural flavour of raspberries. Served in glasses or as part of a cake, it looks as good as it tastes.
The ingredients
The first and most important ingredient is the fruit purée, which you can buy or make at home. If you make your own, cook fresh or frozen raspberries for a few minutes, blend them and pass the purée through a sieve to remove the seeds.
The second key ingredient is gelatin, which sets the mousse just enough to hold its shape (read our guide to gelatin for all the details). The third is whipping cream – always use real dairy cream with at least 33% fat for the best flavour and texture. Finally, egg whites, sugar and a little water make the Italian meringue, which is pasteurised by the hot sugar syrup.
Raspberry Mousse with Italian Meringue
Ingredients
Raspberry mousse
- 172 g raspberry purée (seedless)
- 5 g gelatin (bloomed in 30g cold water)
- 80 g Italian meringue (recipe below)
- 130 g whipping cream (min. 33% fat)
Italian meringue
- 100 g egg whites
- 220 g granulated white sugar
- 60 g water
Instructions
Italian meringue
- Start whisking the egg whites in the bowl of a stand mixer.
- Bring the water and sugar to the boil in a pan.
- When the syrup reaches 118°C (244°F), pour it in a thin stream over the whites while whisking continuously on high speed.
- Keep whisking until the meringue is firm and glossy.
- Weigh out the amount you need and set aside.
Raspberry mousse
- Whip the cream until airy but still soft.
- Warm the raspberry purée with the bloomed gelatin until the gelatin melts.
- Cool the purée to 28°C (82°F), then fold in the Italian meringue and finally the whipped cream.
- Use immediately for cakes, verrines or individual desserts.
Notes
Use this mousse in the raspberry lemon cake or pair it with chocolate, as in the Rouge entremet.
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