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Raspberry Cranberry Mousse

Raspberry and Cranberry Mousse

Raspberry Cranberry MousseColor can have an amazing impact on the food you serve. If it’s visually appealing, it’s easier to eat. The key driver for eating is of course hunger, but what we choose to eat is not determined solely by nutritional needs.

  Our senses are heightened when foods can be seen, smelled and displayed in a pleasing or unpleasing manor (appearance).  We eat with our eyes…vision is right up there with smell which brings me to this dessert.  I am totally drawn to this gorgeous pink mousse and the contrasting dark chocolate cups.  I know it will taste good without ever trying it. 

I had dark chocolate cups sitting in the pantry and although I couldn’t find an expiry date, I knew it was time to break open the box.  Raspberries and cranberries are a favorite combination of mine and it’s been a long time since I last made a mousse.  This dessert is quite easy to make.

Serves 6 to 8 (depending on size of cups)
inspired by Hello Jell-O!

1 tablespoon unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1/2 cup fresh or frozen cranberries
1 cup heavy cream
dark chocolate cups

raspberrycranberryIn a bowl sprinkle gelatin powder over the cold water and allow it to absorb the water for 2 minutes.  Add boiling water and stir until the gelatin is fully dissolved then add sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend. Use a mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.  Clean the blender and add the thickened raspberry mixture.   Pour in heavy cream and blend until smooth. Refrigerate until thickened (about 20 minutes). Spoon mousse into the chocolate cups, top with fresh raspberries, mint, and serve.

Raspberry Cranberry MousseThe Culinary Chase’s Note:
You can make these up a couple of hours in advance and keep in the refrigerator until ready to serve. If you can’t find ready-made chocolate cups, substitute for phyllo cups or your favorite pastry shells. If using frozen fruit, thaw before hand.  Enjoy!

Raspberry and Cranberry Mousse

51

6 to 8

Ingredients

  • 1 tablespoon unflavored gelatin powder
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1/2 cup fresh or frozen cranberries
  • 1 cup heavy cream
  • dark chocolate cups

Instructions

  1. In a bowl sprinkle gelatin powder over the cold water and allow it to absorb the water for 2 minutes. Add boiling water and stir until the gelatin is fully dissolved then add sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend. Use a mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened. Clean the blender and add the thickened raspberry mixture. Pour in heavy cream and blend until smooth. Refrigerate until thickened (about 20 minutes). Spoon mousse into the chocolate cups, top with fresh raspberries, mint, and serve.
  2. The Culinary Chase’s Note: You can make these up a couple of hours in advance and keep in the refrigerator until ready to serve. If you can’t find ready-made chocolate cups, substitute for phyllo cups or your favorite pastry shells. If using frozen fruit, thaw before hand. Enjoy!

http://theculinarychase.com/2014/11/raspberry-cranberry-mousse/

The post Raspberry and Cranberry Mousse appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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