Raspberry Mousseline

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1 1/2 pints Raspberry purée
1 1/2 fluid ounces Raspberry liqueur (optional)
5 Egg whites
9 ounces Granulated sugar
3 fluid ounces Water
1/2 ounce Sheet gelatin, softened
1 pound Heavy cream, whipped to soft peaks
Yield: 3 1/2 pounds
1. Warm the raspberry purée to 85°F (29°C). Add liqueur if using.

2. Prepare an Italian meringue. Bring the sugar and water to a boil. Place the egg whites in the bowl of an electric mixer fitted with the whip attachment. As the temperature of the boiling sugar approaches 220°F (104°C), begin whipping the egg whites. When the whites reach soft peaks, lower the mixer speed and continue whipping.

3. When the sugar reaches the firm ball stage (246°F/119°C), remove it from the heat. Pour it into the whites, with the mixer running at high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the meringue cools to approximately 120°F (49°C).

4. Add the softened gelatin to the warm Italian meringue. Stir for a few seconds to dissolve the gelatin.

5. Add one quarter of the raspberry purée to the Italian meringue to temper. Then fold in the remaining purée.

6. Fold in the whipped cream. Use immediately.

7. Yield: 3 lb. 8 oz.
 
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