Raspberry Mousse Cups
User Reviews
5
Raspberry Mousse Cups
Description
Raspberry Mousse Cups start with cooking frozen raspberries with sugar until thickened into a sauce, then strained for a smooth consistency. Lemon juice and gelatin are incorporated while warm to set the mixture upon chilling. Ladyfingers cut into pieces are briefly dipped in a lemon-sugar syrup before layering to absorb moisture without becoming soggy.
The mousse is made by whipping heavy cream with powdered sugar until fluffy and folding in the cooled, gelatin-thickened raspberry mixture. The mousse is layered over the soaked ladyfingers in individual cups, then refrigerated until set. Fresh raspberries and mint leaves garnish the cups for added color and freshness.
This dessert combines the airy texture of whipped cream with tart raspberry flavor and spongy ladyfingers for contrast, making it suitable for an elegant, make-ahead dessert served at gatherings or as a light sweet course.
Ingredients
For the Raspberry Mousse:
- 10 oz raspberries 2 1/2 cups frozen
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice from one med/large lemon, fresh
- 1 Tbsp gelatin unflavored, Knox brand, from 1 1/4 packets
- 3 cups heavy whipping cream
- 6 Tbsp confectioners sugar powdered sugar
Filling and Garnish:
- 1/2 ladyfingers 7 oz package
- 12 oz raspberries reserving 6 berries for garnish, fresh, package
- 6 to 12 mint optional garnish, small leaves
For the Simple Syrup, stir together:
- 1 cup water warm
- 1 Tbsp lemon juice fresh
- 1 Tbsp granulated sugar
Instructions
Make Raspberry Sauce:
- In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off the heat, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour back into saucepan and place over medium heat, whisk until gelatin dissolved and mixture is hot (not boiling). Remove from heat and cool to room temp (transfer to a different bowl to cool faster) and don't let it sit too long once it's at room temp or it will thicken and become difficult to blend.
Prep the Ladyfingers:
- Cut lady fingers into 3 pieces. Make syrup and dip each lady finger piece in syrup 2 seconds then layer 2 full lady fingers in the bottom of each cup (6 pieces total).
Make the Whipped Cream:
- Once raspberry syrup is at room temp, beat 3 cups heavy cream with 6 Tbsp powderd sugar on high speed 2 minutes or until whipped and fluffy (do not overbeat or it will turn buttery). Reserve 1 1/2 cups of whipped cream and transfer it to a pastry bag fitted with a large star attachement. Refrigerate until ready to use.
Make and Assemble Raspberry Mouse:
- Into the remaining big batch of whipped cream, Gently fold in the room temp syrup 1/4 at a time, folding to incorporate between each addition. Transfer to a piping bag fitted with a round 3/8" tip and pipe over ladyfingers to a 1/2" thickness. Repeat with all 6 cups.
- Set aside 6 of your prettiest raspberries for the topping. Place remaining raspberries over your mousse, arranging them in a circle around the edges and then placing a few in the center. Pipe another half-inch of mousse over the raspberries. Finally, pipe reserved whipped cream and garnish with raspberry and mint if desired. Refrigerate for at least 1 hour or until set. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups (8oz each)
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbs | 44g | |
| Protein | 5g | 10% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 165mg | 55% |
| Sodium | 53mg | 2% |
| Potassium | 246mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 31g | 62% |
| Vitamin A | 1826IU | 37% |
| Vitamin C | 31mg | 34% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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