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Serve this mousse in martini glasses garnished with fresh raspberries for a dramatic presentation.
raspberry
mascarpone mouss e
Sprinkle the gelatin over the cold water. Let stand
5 minutes or longer to soften.
Combine the raspberries and granulated sugar in a
2-quart saucepan. Bring to a boil over medium-high
heat, about 6 minutes. Stir to dissolve sugar. Using a fi ne
mesh strainer (chinois) set over medium bowl, strain,
pressing out as much of the liquid as possible, until just
the seeds remain. Discard the seeds. Stir the softened
gelatin into the raspberry sauce. Add crème de cassis.
Cool until slightly thickened, about 30 minutes.
Place the mascarpone and confectioners’ sugar in
Cuisinart
™
mixing bowl. Insert the chef’s whisk. Mix on
speed 4 for 2 minutes, until smooth and creamy. Scrape
the sides and bottom of mixing bowl and the whisk.
Mixture should be thick and increased in volume. Add
the cooled raspberry mixture using speed 1 until
thoroughly combined, about 1 minute. Scrape the
mixing bowl and whisk. While mixing on speed 4, add
the chilled heavy cream in a steady stream. Whip for
1 minute. Scrape the bottom and sides of the mixing
bowl. Whip on speed 10 for 2½ to 3 minutes.
Spoon or pipe into stemmed glasses. Refrigerate for
6 hours or longer before serving. Garnish with fresh
raspberries and a mint leaf, or curls of shaved dark or
white chocolate.
1 envelope
gelatin
(¼ ounce/1 tablespoon)
2
tablespoons cold water
12
ounces fresh or frozen
(not in juice) raspberries
2
⁄
3
cup granulated sugar
2
tablespoons crème de cassis
or
Kirschwasser
8
ounces mascarpone cheese
¼
cup confectioners’ sugar
1¼ cups heavy cream, well chilled
fresh raspberries and mint leaves
for
garnish
shaved chocolate curls for garnish
Makes 6 cups mousse, about 8 to 10 servings
