Berry Mousse 6.000

Renee Comet

Oct 18, 2006

Extra berries make a nice garnish, along with whipped cream.

Servings: 6
  • 2 tablespoons raspberry wine, such as Hoodsport, or any fruity red wine or water
  • 1 envelope (1 scant tablespoon) unflavored powdered gelatin
  • 2 eggs, whites and yolks separated
  • 1/2 cup sugar
  • 10 ounces raspberries, strawberries or blackberries or individually frozen berries, thawed to room temperature
  • 2 tablespoons orange juice
  • 1 cup heavy cream
  • Whipped cream, for garnish (optional)


Place a large metal bowl in the freezer to chill.

In a medium pan over low heat, heat 1/2 inch of water until it begins to bubble around the edges but does not come to a boil.

Place the wine in a small nonreactive bowl or measuring cup with a handle. Sprinkle the gelatin on top of the liquid and let it sit for a few minutes to soften. Place the bowl over over the pan of hot water and heat 3 to 4 minutes, stirring to dissolve the gelatin completely. Remove the bowl from the heat and set aside.

In a medium bowl, using a hand-held mixer, beat the egg yolks with all but 2 tablespoons of the sugar until the mixture is thick and pale yellow. Set aside.

In a blender or in a medium bowl using a stick (immersion) blender, puree the berries and orange juice together. Add to the egg yolk mixture, pouring through a fine-mesh strainer if you prefer to remove the seeds, and combine. If the mixture is cold, place the bowl over the pan of simmering water and beat until it feels slightly warm to the touch. Set aside.

In a large bowl, using a hand-held mixer, beat the egg whites until foamy, then add the remaining 2 tablespoons of sugar and continue beating until the whites just form stiff peaks. Set aside.

In the chilled bowl, using a hand-held mixer, whip the heavy cream until fluffy. Set aside.

To assemble the mousse, add the gelatin mixture to the fruit mixture; combine. Add a spoonful of the beaten egg whites to lighten the mixture. Pour the fruit mixture down the inside of the bowl of whipped cream and gently fold in. When almost blended, fold in the rest of the egg whites; continue folding just until all is evenly blended. Transfer to a serving bowl or individual bowls, cover and refrigerate for at least 4 hours.

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Tested by Jane Touzalin.

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