Raspberry Mousse with Italian Meringue
An elegant raspberry mousse that combines the intense flavour of raspberries with the lightness of Italian meringue – super airy, fresh and perfect for cakes, verrines or individual desserts.
Servings :1 batch (approx. 380g)
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
The meringue recipe makes more than you need for the mousse – use the rest for decorating or freeze it.