Raspberry Mousse Verrines with Coconut Crumble
Summer is coming to an end, so I’m making the most of the fruit still around – and raspberries are among my favourites. Their aroma and colour elevate any dessert, especially here, where almost every layer of these verrines contains raspberry. The star is clearly the raspberry mousse, but the jelly intensifies the fruit flavour, the crumble adds texture and the topping adds contrast.
Raspberries are among the easiest fruits to pair: strawberries, citrus, basil, vanilla, white and dark chocolate, coconut, goat’s cheese, hazelnuts, mango, mint, peach, almonds, pink pepper, pistachio, pineapple – and the list goes on.
The components of this dessert:
- Raspberry jelly
- Raspberry mousse with Italian meringue
- Coconut crumble
- Whipped topping
- Decorations
You can adapt the recipe to any fruit: mango and passion fruit, strawberries, apricots, peaches or a mix. That’s what I love about verrines – the versatility of the layers is incredible. My advice: think not only about the main element but also about creating different textures, because texture makes you want another spoonful as much as flavour does.
The key ingredients
- Raspberry purée – buy it ready-made or make it from fresh or frozen raspberries. Either way, sieve it to remove the seeds, which would spoil the delicate, airy texture of the mousse.
- Agar agar – a plant-based gelling agent that must be boiled to activate, giving a slightly brittle, intensely flavoured jelly. Read more in What Is Agar Agar.
- Italian meringue – adds as much air as possible to the mousse while keeping the raspberry flavour true.
- The whipped topping – a quick, tasty cream that holds its shape well, perfect for fast decorations.
Raspberry Mousse Verrines with Coconut Crumble
Ingredients
Coconut crumble
- 56 g butter (cold)
- 12 g granulated white sugar
- 28 g desiccated coconut
- 61 g plain white flour
- 0.5 g salt
Raspberry jelly
- 110 g raspberry purée
- 25 g granulated white sugar
- 1 g agar agar
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
Italian meringue
- 100 g egg whites
- 220 g granulated white sugar
- 60 g water
Whipped topping
- 150 g whipping cream
- 150 g cream cheese
- 35 g powdered sugar (sifted)
Instructions
Coconut crumble
- Combine all the ingredients in a food processor.
- Process until crumbly, then spread on a tray lined with baking paper or a silicone mat.
- Bake at 160°C (320°F) for 12–18 minutes, until golden.
- Cool on the tray.
Raspberry jelly
- Warm the purée in a pan.
- Mix the sugar with the agar agar and sprinkle it into the purée.
- Bring to the boil and boil for 2 minutes.
- Cool for a few minutes, then pour 10–12g into each glass.
- Refrigerate for 30–40 minutes to set.
Italian meringue
- Start whisking the egg whites in a stand mixer.
- Bring the water and sugar to the boil.
- When the syrup reaches 118°C (244°F), pour it in a thin stream over the whites while whisking 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 it melts.
- Cool the purée to 28°C (82°F), fold in the Italian meringue, then the whipped cream.
- Pour 55g of mousse into each glass and chill for 2–3 hours to set.
Whipped topping
- Whip all the ingredients together until firm.
- Transfer to a piping bag with a 6–8mm nozzle.
Finishing
- Add 10g of crumble to each glass over the mousse.
- Pipe the whipped topping, then finish with raspberry powder and fresh raspberries.
The same mousse on its own: raspberry mousse with Italian meringue.
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