Soft and airy Danish raspberry mousse (hindbærfromage), – creamy, sweet and tart.
A wonderful summer dessert from the Danish grandmother’s kitchen, which can of course be served all year round, but is an absolute must when Danish raspberries are in season.
Raspberry mousse is a remarkably easy dessert to make, – and don’t let the gelatine put you off. Follow the recipe as written and I promise it won’t go wrong 😉
You can easily make the mousse the day before, and it can be served in individual glasses as here, or made in one large serving bowl.
Also try my recipe for classic Danish lemon mousse (citronfromage) – click here.
Danish raspberry mousse (hindbærfromage)
Recipe for a soft, creamy Danish raspberry mousse (hindbærfromage).
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Ingredients
Raspberry syrup for the mousse*
- 250 g frozen raspberries
- 1/2-1 vanilla pod, seeds scraped out (depending on size)
- 2 tbsp lemon juice
Raspberry mousse
- 4 pasteurised egg yolks
- 4 pasteurised egg whites
- 250 ml whipping cream (38% fat)
- 100 g caster sugar
- 4 leaves gelatine
To serve
- Whipped cream, – approx. 150 ml whipping cream (38% fat)
- 1/2 lemon, finely grated zest of
- Fresh raspberries
- Other decorations, if you like
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Method
Raspberry syrup for the mousse*
- Put the raspberries, vanilla seeds and the empty vanilla pod in a saucepan and heat over a medium heat.
- Once the raspberries have released a little juice, turn up the heat and bring them to the boil. Then let them simmer gently for approx. 8 minutes.
- Strain the raspberry juice through a fine-mesh sieve and add the lemon juice. You should end up with approx. 100 ml of concentrated raspberry juice.Set aside and leave to cool while you prepare the mousse.
Raspberry mousse
- Soak the gelatine leaves in a large bowl of cold water for approx. 15 min.
- In a bowl, whisk the sugar and egg yolks until pale, thick and fluffy.
- In another bowl, whisk the egg whites until stiff, and whip the cream to soft peaks as well.That’s 4 bowls on the go right now, – so keep your wits about you (and the washing-up brush ready);-)
- Melt the soaked gelatine in a small saucepan over the very lowest heat, – it only takes a few seconds, so keep an eye on it. Don’t squeeze the gelatine before melting it; the small amount of water clinging to it makes the melting easier to control. Take the pan off the heat as soon as the gelatine has melted.
- Stir the raspberry juice into the gelatine, – adding a little at a time. Stir with a spoon until all the raspberry juice has been used.*Doing it this way ensures that the gelatine won’t form lumps when it is mixed into the egg yolk mixture, as it cools down gradually.
- Stir the raspberry and gelatine mixture into the egg yolk mixture, then fold in the whipped cream in a couple of batches.
- Finally, fold in the whisked egg whites. Take care not to knock too much air out of the mousse, – but at the same time make sure everything is thoroughly folded together.
- Divide the raspberry mousse between 6 individual glasses and chill for a minimum of 2 hours, – preferably overnight. You can gently tap the glasses on the worktop to level the surface, – or smooth it with the back of a warm spoon.Remember to cover the glasses with cling film or a lid, so the mousse doesn’t pick up other flavours or develop an unattractive surface.
- Before serving, top the mousse with the whipped cream flavoured with lemon zest, fresh raspberries and perhaps a sprinkling of mint, chocolate pearls or similar.
Nutrition
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Hejsa
Den lyder vildt god
Kan man bruge den og citron fromage i en lagkage sammen med lyse bunde ?
Hej Majken
Ja sagtens:) Kagen skal dog samles i en springform, da husblassen i fromagen skal sætte sig:)
Warm wishes, Dianna
Hej, opskriften lyder vild lækker, den skal da prøves. Jeg vil prøve at lave dem i silikoneform (Ditte Julie, Kugler med bobler), men for at de kan komme ud af formen, skal de være frossen. Så spørgsmålet er, kan fromagen fryses?
Hej Doris
Hvor er det dejligt at høre, – og hvor lyder det bare som en vildt god og kreativ idé:)
Fromagen kan sagtens fryses:)
Warm wishes, Dianna
Det er ikke nødvendigt at bruge past. æg og hvider da salmonella ikke er en risiko i Danmark mere
Hej Perille
Nej det er helt rigtigt, – og det gør jeg heller ikke altid selv 🙂
Men da mange fortsat foretrækker det, vælger jeg at skrive det i opskriften – så kan man selv vælge hvad man foretrækker:)
Warm wishes, Dianna