Raspberry Mousse and Charlotte

July  7, 2011
0 Ratings
  • Serves 6
Author Notes

When I found out the theme of this weeks contest, I send my husband to the Farmers market to buy fresh raspberries. He came back with such an enormous amount that I had to use them up and even freeze some.
Here is a recipe for Raspberry Mousse and one way of using it.
The mousse is creamy and airy and you can rely on it all season long.

What You'll Need
  • For the Mousse:
  • • 1tablespoon unflavored gelatin
  • • 2 tablespoons lemon juice
  • • 1/2 cup granulated sugar
  • • 1pint fresh raspberries or 12 ounces frozen, unsweetened raspberries thawed, pureed, and strained (1 cup)
  • • 3 tablespoons liqueur, such as Framboise (optional)
  • • 1 1/2 cup heavy cream , chilled
  • For the Charlotte:Makes 4 6-inches in diameter serving dishes
  • • 1 Chocolate Jelly Roll Cake, cut into 8 equal slices about 1-inch thick
  • • 1pint fresh raspberries
  • • 3/4 cup chocolate Ganache
  1. To make mousse: Combine gelatin and 1/4 cup cold water in a small saucepan; let stand to bloom gelatin, about 2 minutes.
  2. Stir in 1/2 cup hot water, lemon juice, sugar, and salt; cook over low heat, stirring constantly, until sugar and gelatin dissolves.
  3. Stir in berry puree and liqueur; refrigerate or set in ice-water bath, whisking occasionally, until mixture thickens. Whip chilled cream to firm peaks; fold into mousse.
  4. To assemble the Charlotte: Place 1 slice of the cake in a 6-inches diameter serving dish. Spoon 4 tablespoons mousse on cake slice, cover top with a few fresh raspberries.
  5. Place second cake slice on top and spoon 4 tablespoons mousse on top, garnish with few more raspberries.
  6. Repeat the same steps to assemble three more portions. Refrigerate at least 2 hours.
  7. Make a Chocolate Ganache for the top decoration. In a sauce pan, bring to a simmer 3/4 cup whole milk and 2 tablespoons sugar to simmer. Pour over 8 ounces of bittersweet chocolate (chopped) and 1 teaspoon of Instant coffee, mix until smooth and shiny. Steer in 2 tablespoons of cold butter and 1 tablespoon of Framboise or orange liqueur.
  8. Drizzle on top and return to refrigerator until ready to serve.
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