Fresh raspberries make this a wonderfully light, richly flavored, and luscious dessert.
2 pints raspberries, washed
2 envelopes unflavored gelatin
3 tablespoons sugar
4 teaspoons lemon juice
6 egg whites, (I use pasteurized eggs)
1/3 cup of sugar
1/4 teaspoon salt
2 cups whipping cream
(Optional: 2 tablespoons Chambord for additional flavor)
Reserve 6 raspberries for garnish. Place the rest of the raspberries in a blender or food processor; puree on medium.
Strain puree through a fine sieve to remove seeds.
In a medium saucepan:
Add 1/3 raspberry puree
Mix in: gelatin and sugar
Stir mixture together and cook over low heat until gelatin is dissolved (takes a 2-3 minutes).
Remove from heat and add the rest of the raspberry puree, (Chambord), and lemon juice.
Pour puree into a medium bowl and place in the freezer for about 10 minutes.
You want to chill the mixture, until you can remove mounded spoonfuls, do not allow the mixture fully gel.
If this happens, place in the microwave for 30 seconds to soften the mixture. Stirring halfway so there’s no hot spots.
Once the puree has chilled sufficiently, remove from the freezer and keep at room temperature, while you prepare the whipped cream and egg whites.
In a large bowl, with your mixer on high speed: beat egg whites until soft peaks form.
Gradually add 1/3 cup of sugar (2 tablespoons at a time) until stiff, glossy peaks form.
Next, using the same beaters, on medium speed, beat chilled raspberry mixture until light about two minutes.
In another large bowl, whip the cream until it forms stiff peaks.
Gently fold the raspberry mixture, and whipped cream into the whipped egg whites, until it’s well mixed.
Spoon raspberry mousse into 6-8 ounce ramekins and refrigerate until fully set, a minimum of 2 hours.
Garnish with a fresh raspberry and mint sprig.
For an additional garnish, make chocolate curls using a vegetable peeler, shave the sides of a chocolate bar.