Delicious raspberry berry mousse dessert 🍮

Kitchen appliances and utensils:

• food processor or mixer;
• stewpan;
• thick sieve;
• culinary spatula;
• deep metal bowls (bowls);
• 5-6 silicone molds or others;
• kitchen spatula or spatula;
• culinary kitchen thermometer;
• kitchen scales;
• beaker;
• cling film.

Ingredients

Step cooking

How to make raspberry puree

1. Put 450 grams of raspberries in a stewpan. You do not need to wash the berry so that it does not collect excess water.
   
2. Warm over low heat, stirring with a spatula for 2-3 minutes. In no case can you bring the berry mass to a boil. This is done to soften the berries, so they will be better wiped. You can use frozen raspberries, it is better to quickly freeze without excess moisture or ice.
   
3. Rub warm raspberries thoroughly through a thick sieve. After wiping, only seeds will remain in the sieve. Throwing away the bones is not worth it, they can be added to porridge or yogurt (useful for digestion).
   

Whipping cream

1. Whip pre-chilled cream with a fat content of 33-35% (160 ml) with a mixer or food processor until stable peaks. Cream whipping time - 4-6 minutes, depends on their quality. Mixer bowl and whisk should be cold.
   
2. Put whipped cream in a bowl. Tighten with cling film, refrigerate.
   

Mousse Cooking

1. Soak for swelling in 100 ml of cold purified water 14 grams of gelatin for 10 minutes. You can use a different type of this gelling agent. Sheet gelatin from any amount of water takes the part it needs (that is, you do not need to carefully measure the water). Water is usually taken 10-15 times the weight of gelatin.
   
2. Squeeze the gelatin plate to remove excess moisture. If you use gelatin powder - pre-set it to swell, then melt by steam or in a microwave oven.
   
3. Put raspberry puree (about 300 ml) on a small fire, put the gelling component in it. Stirring all the time, wait until the gelatin is completely dissolved in the raspberry mass. It is impossible to bring the mixture to a boil.
   
4. Strain the resulting mass through a thick sieve. Cool the mixture to a temperature of 19-20 ° C. You can speed up the cooling process by placing a bowl of raspberry jelly in a bowl of ice water.
   
5. Divide 2 chicken eggs into proteins and yolks. Squirrels place in a deep metal bowl.
   
6. Add 100 grams of granulated sugar, mix with a whisk.
   
7. Put the bowl with the protein mixture in a water bath. Beat the whisk with whisk until sugar is completely dissolved in about 5-8 minutes. The temperature of the mixture is not more than 63 ° C, do not cook proteins, the temperature of the mass must be closely monitored.
   
8. Remove the hot mixture from steam, continue whisking with a mixer at high speed until stable peaks form and the mass cools (to about room temperature). This airy protein mass is called the Swiss meringue.
   
9. Remove the cream from the refrigerator. Transfer them to a bowl with cooled raspberry jelly. Gently but thoroughly mix the contents of the bowl until smooth. The airiness of the cream should not be lost.
   
10. While stirring the mixture with a spatula, enter one third of the meringue from top to bottom.Gently mix, put the remaining protein mass, bring the composition to homogeneity.
    
11. Transfer the mousse into a pastry bag, fill it to the edges with 5-6 silicone (other) molds.
    
12. Level the surface using a cooking spatula or spatula.
    
13. Put the filled molds in the freezer for 6-12 hours. After this time, remove the mousse from the freezer, remove it from the molds.
    
14. Place portions on dessert plates (one per plate), refrigerate for 2 to 3 hours to defrost.
    
15. Before serving, decorate the dessert with whipped cream or cream, pour sauce, decorate with mint leaves. These ingredients are not indicated in the recipe.
    

Video recipe

How to cook and decorate this wonderful fragrant dessert, see the video. Even the hostess without experience will cook this dish, repeating all the steps shown in the plot.