Who doesn’t like mousse? It’s soft, fluffy sweet, and can make your day go from 0 to 100 in one spoonful (too much?). So this double layered mousse came along because my boyfriend wanted lemon mousse, but I wanted raspberry, and so in the end I did both! It was really good! I hope you go ahead and try it. If you fancy only one, you can do double the mousse quantities with the total amount of meringue. To garnish I bought some truffles and just let them sit there, it was absolute perfection.
For the raspberry mousse:
– 2 cups fresh raspberries
– 1 gelatin leaf (check your gelatin, add what says to get 500ml soft, not firm)
– 1/4 cup sugar
– optional: extra lime juice for this mousse if your raspberries are super ripe and low on acidity
For the meringue that smoothens the mousses:
– whites of 6 eggs
– 2 cups sugar
1. First we will do the meringue, half of it goes to the lemon mousse, which goes underneath because it’s a bit thicker than the raspberry, which needs the gelatin to act as a thickener. We’re doing a Swiss Meringue, where we need to heat up the egg white and sugar before the beating in a bain Marie so you need a pot with simmering water and a bowl to cook the egg whites and sugar on top like this:
2. Put inside the egg whites and the sugar inside, and stir constantly with a whisk, until the mix reaches 60°C (you can use a probe or put your finger in, it should be as hot as a hot tap without any cold water.
3. After this, start to beat with a hand or stationary mixer until you form soft peaks
This is ready! Leave to one side divided into two equal parts.
4. Now we will do the lemon curd that we’ll mix with the meringue for the lemon mousse. Do another bain marie, put all the ingredients but the butter inside, and stir constantly.
5. Stir until the mix becomes thick, and take it off the heat.
6. Add the butter little by little onto your cooked mix, an stir so it melts evenly and does not split
7. When the curd has reached room temperature, mix with half the meringue. First add a bit of the meringue to the curd to even out the consistencies so the meringue doesn’t flatten (about a 4th)
8. Fold this onto the meringue little by little until it’s even, smooth and fluffy
9. Put onto your glasses, ramekins or wherever you’re serving and into the fridge, for at least 1 hour to set
10. Now the raspberries. If you are using leaf gelatin like me, you probably need to hydrate it in cold water before adding it to the raspberry purée. While they hydrate, put the raspberries in a blender. Here’s where you need to check their acidity level. Mine were super ripe and sweet so I added half a lime’s juice, so they should have an acid kick.
11. Put the purée through a restrainer to remove the seeds, and then cook with the gelatin until it dissolves, and then cool.
12. Again put a bit of the meringue onto the purée to level the densities and add this slowly onto the meringue folding it in.
13. Put it onto your serving containers and put into the fridge for at least 4-5 hours so the gelatin sets. Finally, I pushed down one truffle per glass 🙂
We’re ready! I know it seems like a lot of work, but it’s worth it! Serve pretty and enjoy 🙂