Raspberry Mousse

Preparation info
    • Difficulty


Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 22.5 grams (¾ ounce) gelatin leaves
  • 1 kilogram (


Place the gelatin leaves in a small bowl with cold water to cover and let soak for a minute or two to soften.

Place the fruit purée and sugar in a medium saucepan over medium heat. Heat, stirring with a wooden spoon, for about 5 minutes, or until hot. Do not cook.

Remove the purée from the heat. Squeeze the excess water from the gelatin and add it to the hot purée, stirring to d