Raspberry Mousse Filling

Name: Raspberry Mousse Filling
Yield: About 2¾ quarts (2 L 640 ml)
Ingredients: 1 pound (455 g) fresh raspberries, pureed and strained (see Chef’s Tip); 3 cups (720 ml) heavy cream; 8 ounces (225 g) granulated sugar; 2 tablespoons (18 g) pectin powder (see Note); 3 ounces (90 ml) Chambord; 5 egg whites (⅝ cup/150 ml)

Preparation info

About
2¾ quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 cups (720 ml) heavy cream
2 tablespoons (18

Garnish
Vegetarian
Gluten-free

Method

Whip the cream to stiff peaks. Cover and reserve in the refrigerator.
Combine the pectin powder and sugar. Add the egg whites. Heat the mixture over simmering water, whipping constantly, until it reaches 140°F (60°C). Be careful not to let the egg whites get too hot, or they will coagulate. Remove from the heat and whip until the mixture has cooled and formed s