Raspberry Mousse with Blackberry Coulis

Raspberry Mousse with Blackberry Coulis

 

Raspberries are used to make this lovely creamy mousse and then an easy-to-make blackberry coulis is poured around the outside. Just top with dollop of crème fraîche and a fresh blackberry.

 

Raspberry Mousse with Blackberry Coulis
Prepares: 6 servings
 
  • Preparation time: 35 minutes
  • Setting time: 4 hours or overnight

  • Ingredients
  • For the mousse
  • 225g (8 oz) fresh raspberries (2 cups)
  • 55g (2 oz) icing/powdered sugar (½ cup)
  • 142ml carton double/whipping cream or heavy cream (⅔ cup)
  • 1 tbsp powdered gelatine
  • 1 tbsp kirsch (optional)

  • For the coulis
  • 170g (6 oz) blackberries
  • 1½ tbsp icing/powdered sugar

  • To serve
  • crème fraîche

  • You will also need 6 ramekin dishes.


  1. Method
  2. For the mousse
  3. Line the dishes with cling film/plastic wrap, pressing well down into the edges and letting it hang over the rim.

  4. Using the back of a spoon, push the raspberries through a sieve to remove the seeds. To make sure you get all the raspberry sauce, scrape off any remaining sauce from the underside of the sieve using a clean spoon.

  5. Now sift the sugar and add to the sauce. Stir until until the sugar has dissolved and the sauce is smooth.

  6. Whisk the cream until it forms soft peaks and then fold into the raspberry sauce. Set to one side.

  7. Now sprinkle the gelatine over 3 tablespoons of water in a small bowl and leave for 3 minutes for the gelatine to become spongy.

  8. Pour some boiling water into a dish that is just larger than the bowl of gelatine and then sit the bowl of the gelatine in it. Make sure there is only enough water to come halfway up the sides of the smaller bowl. Leave for 2 minutes for the gelatine to dissolve.

  9. Stir to make sure all the gelatine has dissolved and the mixture is completely smooth. You want to make sure there are no lumps. Remove the bowl of gelatine from the water and let it cool for a couple of minutes.

  10. Now slowly stir into the creamy, raspberry sauce until it is well incorporated.

  11. Then add the kirsch, if using.

  12. Divide the mixture amongst the ramekin dishes. Cover the dishes and refrigerate for at least 4 hours, or overnight.


  13. For the coulis
  14. Reserve 8 blackberries for decoration. (If the blackberries are large just reserve 4.)

  15. Push the remainder through a sieve to remove the seeds.

  16. Sift the sugar and stir into the blackberry sauce until it has dissolved and the sauce is smooth.

  17. Now pour into a jug, cover, and refrigerate until the mousse is ready.


  18. To serve
  19. Invert the ramekins on to small serving plates and carefully peel away the cling film/plastic wrap.

  20. Then pour the blackberry coulis around the outside of the mousse.

  21. Put a dollop of crème fraîche on the top and decorate with the reserved blackberries.

Updated: August 31, 2019