No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Raspberry Mousse

Ingredients

  • 6 gelatin leaves
  • 500 g raspberry puree
  • 200 g sugar
  • 390 g light corn syrup
  • 75 mL cold water
  • 6 egg whites
  • 500 mL heavy cream

Cook's Note

1 and 1/3 batches made enough to fill 2 each 4", 6" and 9" rings 1" high with some leftover.

Directions

  1. Step 1

    Soak the gelatin in cold water to cover and set aside to soften.

  2. Step 2

    Heat half the fruit puree.

  3. Step 3

    Squeeze excess water from the gelatin and add the gelatin to the puree.

  4. Step 4

    Mix in the remaining puree and allow the mixture to cool. Stir often to prevent it from setting unevenly.

  5. Step 5

    Cook the sugar, corn syrup, and cold water to soft ball stage.

  6. Step 6

    Prepare an Italian meringue with the egg whites and cooked sugar.

  7. Step 7

    Fold the meringue into the puree.

  8. Step 8

    Whip the cream to soft peaks.

  9. Step 9

    Fold the cream into the meringue mixture.

  10. Step 10

    Pipe into molds and chill.

Source
Martha Stewart Weddings, Spring 2013