Culinary Institute of America

Raspberry Mousse

Preparation info
  • Makes

    3

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 1

Method

  1. Whip the cream to medium peaks by hand over an ice bath. Refrigerate, covered tightly with plastic wrap.
  2. Bloom the gelatin sheets for 6 minutes, or until the sheets become pliable; gently squeeze the gelatin sheets to remove any excess water.
  3. Place the egg yolks, eggs, and sugar in the bowl of an electric mixer fitted with a whip attachment. Whip all