8/4/24, 9:43 AM Raspberry mousse - Pastry Workshop
Raspberry mousse
The raspberry mousse with Italian meringue is an elegant
and refined dessert, which combines the intense flavor of
raspberries with the delicacy of Italian meringue. Ideal for
special occasions, this dessert impresses with its intense
taste and super light, airy texture.
PREP TIME COOK TIME
25 lied 20 lied
INGREDIENTS
Raspberry mousse
172 g of raspberry puree
5 g gelatin + 30 g water
80 g Italian meringue (recipe below)
130 g of sour cream for the whipped cream
Italian meringue
100 g egg white
220 g granulated white sugar
60 g water
INSTRUCTIONS
Italian meringue
1. Place the egg whites in the bowl of the Kenwood Prospero+ mixer.
2. Boil water and sugar in a bowl.
3. When the sugar syrup reaches 118C, pour in a thin stream over the egg whites, mixing
continuously at maximum speed.
4. Continue mixing the meringue until you get a firm and glossy foam.
5. Weigh as much as you need then set aside.
Raspberry mousse
1. Whip the cream for the whipped cream until it becomes airy but light.
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8/4/24, 9:43 AM Raspberry mousse - Pastry Workshop
2. Heat the raspberry puree with hydrated gelatin until it melts.
3. Cool the puree until it reaches 28C, then incorporate the Italian meringue and finally the
whipped cream.
4. Use immediately for cakes, verines, monoporti, etc.
UTENSILS AND EQUIPMENT
Mixer
Kitchen scales
Kitchen thermometer
spatulas
BOWLS
Cooking pot
Goal
KEYWORD
Meringue, Italian Meringue, Raspberry
Have you tried the recipe?
Mention @olguta_oana or tag #pastryworkshop !
Raspberry mousse [Link] 30/07/2024
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