Mascarpone Raspberry Mousse Recipe
French Fruit Dessert
This divine looking raspberry mousse recipe is a contribution from Laetitia Schmitt who writes a wonderful French food blog called Mapom en Cuisine. It includes mascarpone cheese and comes served on a beautifully contrasting pineapple compote.
Recipe Notes
Mascarpone Cheese.Although Italian in origin, mascarpone cheese is frequently found in French kitchens, where it often finds its way into desserts. Its silky, rich taste is more kin to cream then cheese and is the key ingredient in the Italian dessert tiramisu, also incredibly popular in France.
You should be able to find mascarpone in a gourmet food store or a regular grocery store that has a good selection of cheeses. Otherwise you can try making your own, which is apparently pretty easy if you use the right ingredients.
Gelatin. This raspberry mousse recipe calls for using sheet gelatin.
Fresh Fruit. Laetitia notes that this raspberry mousse recipe can be made with either fresh raspberries or frozen, and that you can use either canned pineapple or a fresh one depending on what you have available. As always, I recommend the fresh if possible, but you should get good results with the other options.
Mousse aux framboises sur lit d'ananas
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes 6 servings
Ingredients
For the pineapple compote:
- 1 large can unsweetened pineapple, or one small pineapple peeled, cored and chunked
- 1/4 cup sugar
- 1 vanilla bean (or substitute 1 teaspoon vanilla extract)
For the mousse:
- 1 1/2 cups raspberries
- 2 tablespoons sugar (and more according to your taste)
- juice of 1/2 lemon
- 4 ounces raspberry flavored yogurt
- 6 ounces mascarpone cheese
- 2 egg whites
- 2 tablespoons pineapple juice (or 2 tablespoons cream)
- 3 sheets gelatin
Directions
- Begin by preparing the pineapple compote. Drain the pineapple if using canned, reserving 2 tablespoons of the juice. Split the vanilla bean if you are using it and place it and the pineapple and sugar in a non-reactive pan on low heat. Cook for 30 minutes, stirring occasionally.
- Allow the pineapple to cool, remove the vanilla bean, then run the compote through a blender or food processor to puree. Cover and refrigerate until ready to serve.
- For the mousse, prepare the gelatin by placing the sheets to soak in a bowl of cold water.
- Place the raspberries, sugar, lemon juice, yogurt and mascarpone in a food processor or mixer and blend until well mixed. Taste and add more sugar as needed.
- Heat the reserved pineapple juice (or cream if you used a fresh pineapple) without boiling. Remove from the heat and add the drained gelatine sheets. Stir to combine well.
- Meanwhile, in a clean mixing bowl, beat the egg whites until stiff. Mix the gelatin mixture into the raspberry mixture and then delicately fold in the egg whites. Fold only as much as needed to mix. Cover and refrigerate until ready to serve.
- To serve place several spoons of pineapple compote in the bottom of a pretty glass, then top with raspberry mousse. You can decorate with any extra raspberries or do like Laetitiia and hide one in each glass of mousse.
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