Raspberry Mousse

Ingredients

• 250 g (8 oz) fresh raspberries
• ½ C sugar
• 1 tbs lime juice
• 1½ tsp unflavored gelatin
• ¼ C water
• 1 C heavy cream

Directions

1. Purée Fruit: Blend raspberries until smooth, then strain through a mesh sieve. Stir in sugar and lime juice.
2. Bloom Gelatin: Heat water in the microwave (~30 seconds), stir in gelatin, and let cool briefly.
3. Combine: Mix gelatin into the raspberry purée. Chill over an ice bath or refrigerate ~1 hour, until slightly thickened.
4. Whip: Beat the purée on high until foamy, then add cream and whip until thickened.
5. Chill & Serve: Spoon into dessert dishes, cover, and refrigerate 1–2 hours until set.

Chef's Notes

• This recipe will work with any fruit and is a good way to use fruits that are very ripe. The table below lists the ingredient proportions 8, 16, 24, and 32 oz of fresh fruit

Mousse Conversion Table

Measurement	Fresh Fruit	Sugar	Gelatin	Water	Lime Juice	Heavy Cream
US	8 oz	½ C	1½ tsp	¼ C	1.0 tbs	1.0 C
16 oz	1.0 C	3.0 tsp	½ C	2.0 tbs	2.0 C
24 oz	1½ C	4½ tsp	¾ C	3.0 tbs	3.0 C
32 oz	2.0 C	6.0 tsp	1.0 C	4.0 tbs	4.0 C
Metric	227 g	100 g	3.1 g	60 ml	15 ml	237 ml
454 g	200 g	6.2 g	120 ml	30 ml	474 ml
680 g	300 g	9.3 g	180 ml	45 ml	710 ml
907 g	400 g	12.4 g	240 ml	60 ml	947 ml

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