Description
This elegant Heart-Shaped Raspberry Mousse is a perfect dessert for special occasions, combining the vibrant flavor of fresh raspberries with a silky, creamy mousse base. Topped with a glossy, pink mirror glaze, these individual mousse hearts are both visually stunning and deliciously light. Using gelatin to set the mousse ensures a smooth texture, while the mirror glaze adds a shiny, professional finish.
Ingredients
For the Raspberry Mousse:
- 1 ½ cups fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp powdered gelatin
- 2 tbsp cold water
- ½ cup heavy whipping cream, cold
For the Mirror Glaze:
- ½ cup white chocolate chips or chopped white chocolate
- ⅓ cup sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup water
- 2 tsp powdered gelatin
- 2 tbsp cold water
- Pink or red gel food coloring
Instructions
- Make the Raspberry Purée: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries soften and break down. Pass the mixture through a fine sieve to remove the seeds, pressing firmly to extract as much liquid as possible. Set the purée aside to cool slightly.
- Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over cold water. Let it sit for 5 minutes to fully absorb and bloom.
- Make the Mousse: Gently rewarm the raspberry purée if it has cooled too much, ensuring it is warm but not hot. Stir in the bloomed gelatin until fully dissolved. In a separate mixing bowl, whip the cold heavy cream to soft peaks using a hand mixer or whisk. Fold the whipped cream into the raspberry mixture in two or three batches, mixing gently each time to keep the mousse light and smooth.
- Fill the Molds: Spoon or pipe the raspberry mousse into heart-shaped silicone molds, smoothing the tops with an offset spatula. Tap the mold lightly to release any air bubbles. Freeze for at least 4 hours or preferably overnight until the mousse is completely firm.
- Prepare the Mirror Glaze: Bloom the gelatin in cold water as before and set aside. In a small saucepan, combine sugar, sweetened condensed milk, and water. Heat over medium until the sugar dissolves and the mixture just starts to simmer. Remove from heat, add the white chocolate, and stir until fully melted. Stir in the bloomed gelatin until dissolved. Add a few drops of gel food coloring and blend the glaze using an immersion blender for a smooth, glossy finish. Avoid incorporating air bubbles. Let the glaze cool to about 90°F (32°C) before using.
- Glaze the Mousse Hearts: Remove the mousse hearts from the molds and place them on a wire rack set over a baking sheet to catch excess glaze. Pour the cooled mirror glaze evenly over each heart, ensuring complete coverage. Let excess glaze drip off for 1 to 2 minutes. Carefully transfer the glazed hearts to a serving plate and refrigerate for at least 1 hour to thaw before serving.
Notes
- For best results, use fresh raspberries for a vibrant flavor, though frozen can be used if fresh are unavailable.
- Ensure the gelatin is fully bloomed before adding to avoid lumps.
- When folding the whipped cream into the raspberry mixture, be gentle to keep the mousse airy.
- Freezing the mousse hearts overnight ensures they set firmly and hold their shape during glazing.
- Allow the mirror glaze to cool to around 90°F (32°C) before pouring to get a smooth, shiny finish without melting the mousse.
- If you don’t have heart-shaped molds, silicone molds in other shapes can be used.
