recipe and photo from here
Bonjour mes belles,
I love rasberries and have been known to eat a punnet in one sitting. I think that I will need to buy extra, one lot for this recipe and the other for me to nibble on whilst making the mousse.
As you know I am a lover of Raymond Blanc as I would be lost without his fabulous cookbooks.
Raymond Blanc’s Raspberry Mousse
2 sheets leaf gelatine
- In a large heatproof bowl, whisk the egg yolks, caster sugar, wine and lemon juice together for one minute. Stand the bowl over a bain-marie of barely simmering water, making sure it is not touching the water, and whisk for seven to eight minutes until it reaches 78°C, resulting in a light fluffy sabayon.
- Remove the bowl from the heat and place over a larger bowl of crushed ice. Continue to whisk until the sabayon is cold. In another bowl, whip the cream to soft peaks and then fold into the cold sabayon. Cover and refrigerate until ready to use. This sabayon can be poured onto any fruits, warm or cold. It can also be frozen.
- Purée the raspberries in a blender or food processor and pass through a sieve into a bowl; you will need 300 millilitres of purée for the mousse. Soak the gelatine leaves in a shallow dish of cold water to soften for five minutes or so.
- In a small saucepan, bring a quarter of the raspberry purée to the boil and take off the heat. Drain the gelatine leaves and squeeze out excess water, then add to the hot purée, stirring until dissolved. Now stir in the remaining cold raspberry purée. Add the raspberry mixture to the sabayon in a large bowl and carefully fold together.
- Divide the crushed raspberries between the glasses and top with the raspberry mousse. Cover each glass with cling film and refrigerate for four hours to set. Top each mousse with a few raspberries to serve.
très bon vendredi à tous, Leeann x