Raspberry Mousse


4 packages, (10oz) each frozen raspberries, thawed
1 and 1/2 packages frozen gelatin
4 eggs, separated
1/2 cup sugar
4 tbs orange liqueur
1 and 1/2 cups heavy cream, divided
1/4 tsp cream of tartar
pinch of kosher salt
mint leaves for garnish
fresh raspberries for garnish


  • Drain raspberries and reserve syrup.
  • Force the raspberries through a wire mesh strainer. You should have about 1 cup of puree. Reserve.
  • Soften gelatin in 1/2 cup of the raspberry syrup. Set remaining syrup aside.
  • Heat gelatin mixture over a very low heat, stirring constantly, until gelatin is dissolved.
  • Using a mixer, beat the egg yolks until creamy.
  • Slowly add the sugar and beat until thick and lemon colored.
  • Add the raspberry puree and mix.
  • With the mixer on low, add the gelatin in a slow stream. Add the liqueur and beat together.
  • Whip 1 cup of the cream until slightly thickened, then fold into the raspberry mixture.
  • Add the egg whites to a bowl and with a wire whisk beat until frothy. Add the cream of tartar and salt. Beat just until firm and stiff peaks form.
  • Gently fold in the egg whites to the raspberry mixture.
  • Carefully spoon the raspberry mixture into a 1 and 1/2 quart souffle’ dish and chill for several hours until firm.
  • When ready to serve, whip remaining 1/2 cup cream along with 2 tbs of sugar and beat until stiff. Spread over the top of the souffle.
  • Decorate with fresh raspberry’s and mint leaves
  • The leftover raspberry syrup can be used as a sauce to spoon over individual servings.




30 min


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