Danish raspberry mousse (hindbærfromage)
Recipe for a soft, creamy Danish raspberry mousse (hindbærfromage).
Servings 6 servings
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
Instructions
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.