Raspberry and Cranberry Mousse

  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

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.

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!

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!

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