Raspberry mousse verrine is made with raspberries, mascarpone, cream, and sugar. It has a light, fluffy texture that melts in your mouth. Verrines are a beautiful way to show off the delicate raspberry mousse, and they make a stunning addition to an afternoon tea menu. The bright red color of the raspberries adds a pop of color to your afternoon tea menu, and the creamy mousse is delicious.
A verrine is a French word meaning “small glass.” It refers to a small, layered dessert served in a clear glass. The verrine allows you to see the delicate mousse and raspberries, and creates a visually appealing presentation.
The best part about verrines is that they are quick and easy to make. You can make them ahead of time so you can enjoy your tea party without having to worry about last-minute preparations.
When it comes to taste, raspberry mousse verrines are light and creamy with a hint of tartness from the raspberries. The texture is also perfect – not too heavy or too sweet.
How to make the raspberry mousse
To make the raspberry mousse, you first mash together the fresh or frozen raspberries with a little bit of sugar, lemon and vanilla extract. Then heat this mixture in a pot over lowish heat until the sugar is completely dissolved and the mixture thickens. About 5 minutes or so, depending on whether you use frozen or fresh raspberries. Frozen raspberries have a higher water content, so may need longer to thicken.
Add the raspberries, sugar, lemon juice and vanilla extract to a blender (or just mash with a fork). Make sure you puree it until smooth. Heat raspberry mixture in pot until sugar is completely dissolved and mixture thickens, about 5 minutes. This may take longer if you used frozen raspberries, as they have a higher water content.
Pour the puree through a sieve into a bowl, using the back of a spoon to press as much of the puree through as possible. You should have at least one cup of puree. Don’t omit this step and make sure you get the seeds out. Normally, I don’t mind raspberry seeds, but this is a very delicate mousse. The texture will not be as smooth if there are seeds. And your verrine will not be as pretty if there are seeds.
Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to soften. Microwave the gelatin mixture on high for 30 seconds, or until the gelatin is completely dissolved. Stir the gelatin into the raspberry puree and then let raspberry mixture cool completely.
Next, whip the mascarpone cheese for about 1 minute. Mascarpone tastes a bit like cream cheese but with a slightly sweeter flavor. Mascarpone is thicker and more dense than whipped cream, so it will give your dish more body and richness. It’s also slightly sweet, so it will add a touch of flavor to your dish without making it too “sugary”.
Add the cooled raspberry mixture to the mascarpone and mix until completely smooth.
Whip the cream in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Gently fold 1/2 cup of the whipped cream into the cold raspberry and mascarpone mixture. Then fold in another 1/2 cup. Finally fold in the remaining 1 cup of whipped cream until no streaks of white remain.
Presentation is important
Divide the raspberry mousse evenly among eight verrines (small clear glasses). Refrigerate for at least 3 hours, or up to 8 hours, before serving.
You may also divide your raspberry mousse into smaller “mini verrines”, which are the size of shot glasses. This mousse is quite rich and a little goes a long way.
Serve your raspberry mousse verrine garnished with raspberries and mint leaves, if desired. You could also melt some dark chocolate and add a bit of cream. Then spoon the chocolate sauce into the verrine before you add the mousse.
The key to perfecting this dish is to balance the tartness of the raspberries with the richness of the cream. When done right, the result is a light and refreshing treat that is sure to please even the most discerning palate.
If you’re looking for a delicious, easy and elegant dessert that is sure to impress your guests, look no further than this raspberry mousse verrine recipe.
It would make a great addition to your Christmas afternoon tea party menu.
Raspberry Verrine: Light and Airy Raspberry Mousse
A light and fluffy mousse with the delicious flavor of raspberries.
- 2 cups raspberries (fresh or frozen), plus more for garnish
- 1/2 cup caster sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoon vanilla extract
- 1 1/2 cups heavy (whipping) cream
- 1/2 cup mascarpone cheese (or cream cheese or heavy cream)
- 2 tsp unflavored gelatin powder
- Add the raspberries, sugar, lemon juice and vanilla extract to a blender (or just mash with a fork) and puree until smooth.
- Heat raspberry mixture in pot until sugar is completely dissolved and mixture thickens, about 5 minutes. This may take longer if you used frozen raspberries, as they have a higher water content.
- Pour the puree through a sieve into a bowl, using the back of a spoon to press as much of the puree through as possible. You should have about 1 cup of puree. Reserve any remaining raspberry seeds for another use (see note).
- Sprinkle the gelatin over 1/4 cup cold water in a small bowl and let stand for 5 minutes to soften.
- Microwave the gelatin mixture on high for 30 seconds, or until the gelatin is completely dissolved. Stir the gelatin into the raspberry puree.
- Let raspberry mixture cool completely.
- Whip mascarpone cheese for about 1 minute. Add cooled raspbery mixture.
- Whip the cream in a large bowl with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold 1/2 cup of the whipped cream into the cold
raspberry and mascarpone mixture, then fold in another 1/2 cup.
- Finally fold in the remaining 1 cup of whipped cream until no streaks of white remain.
- Divide the mousse evenly among eight verrines (small clear glasses), and refrigerate for at least 3 hours, or up to 8 hours, before serving.
- Serve your raspberry verrine garnished with raspberries and mint leaves, if desired.
*Raspberry seeds can be reserved and used as a garnish, or added to a smoothie or yogurt for a little extra texture and flavor.
*If you don't have traditional verrines, it is fine to serve this is small ceramic cups or even pretty wine or champagne glasses.
*If you don't have any mascarpone cream, you can substitute cream cheese or just plain heavy cream. If you use more heavy cream, the mousse will be sweeter, if you use cream cheese, it will have a slight pleasant cheesecake flavor. Mascarpone is the "right in the middle "flavor, but all versions will taste delicious.
Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 124mgCarbohydrates: 17gFiber: 2gSugar: 15gProtein: 2g
This nutrition information was provided by a nutrition calculator and should only be used as a guide. Please consult your dietician or medical practitioner for more precise information.
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