Frozen Raspberry Mousse
Pamper your guests with this pretty, elegant dessert-no one will ever guess that it easily conforms to any healthy weight-loss regime. A fluffy meringue creates a sublime texture, while just a little real whipped cream delivers velvety richness. Straining the raspberries is a labor of love (consider delegating this task), but all the work is done well ahead and the results are absolutely worth the effort, guaranteed.
Prep time: 1 hour
Start to finish: 7 hours (including 6 hours freezing time)
To make ahead: Cover and freeze for up to 4 days.
Makes 8 servings.
Ingredients:
6 cups fresh raspberries or two 12-ounce packages unsweetened frozen raspberries, thawed
1/4 cup confectioners’ sugar or Splenda Granular (See Ingredient Note)
2 tablespoons orange juice
1 teaspoon unflavored gelatin
8 teaspoons dried egg whites (see Ingredient Note), reconstituted in 1/2 cup warm water according to package directions (equivalent to 4 egg whites)
2/3 cup sugar
1/3 cup whipping cream
2 cups fresh raspberries, blueberries, blackberries and/or strawberries for garnish
Mint sprigs for garnish
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Place a small mixing bowl in the freezer to chill for Step 5.
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Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl, pressing with a rubber spatula to extract the juice; discard seeds. Measure out 1 cup of the raspberry puree, whisk in confectioners’ sugar (or Splenda), cover and set aside in the refrigerator for sauce.
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Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.
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Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.
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Beat cream in the chilled bowl until soft peaks form.
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Add the dissolved gelatin to the remaining raspberry puree and whisk until blended. Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes. Add one-fourth of the meringue to the raspberry puree and whisk until blended. Using a whisk, fold in the remaining meringue. With a rubber spatula, fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan. Cover with plastic wrap and foil and freeze until firm, at least 6 hours.
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To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the mold in hot water, then invert a serving platter over the top. Grasping the mold and platter together, turn over and jerk downward several times. If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with berries and a mint sprig.
Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
B-man 