Homemade ‘Petit’ Raspberry Mousse

May 12, 2014


It’s getting warmer and summer will be upon us before we know it.

I must admit that spring and autumn are my preferred seasons, but I truly embrace them all. As the sunlight changes throughout the year, for photographers, this is where inspiration lives.

The changing of natural light.

When the days grow longer, and the sun shines from a high angle, creating, deep, dense shadows, the light gets dramatic. Moody.

We interpret and see the light differently with every season. Light is our constant muse.

This week, in here in the Southeast, shorts and short-sleeves are what people comfortably wear. Layers are unthinkable. The cold temperatures feel long gone.

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A refreshing mousse, cool (and not too sweet), to me feels like the right course to pair up with what it feels like this week. Something refreshing, something light, natural and berry.

This mousse can be made with any berry of your choosing, or any fruit you can puree and incorporate to the base. A simple base. Milk and Crème fraîche.

Petit Raspberry Mousse | Au Petit Goût

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The original recipe invites you to make it with raspberries, and I did it this time, but I will redo it with a different coulis, not only to change the color, but also to give the base a completely different flavor.

And you?

Does it sound appetizing enough to prepare it for your loved ones and children?

We are traveling this week to the west coast to attend a family event, and I cannot wait to photograph what is in season and to visit the farmers’ markets to buy from the local producers.  I will tell you all about it and when we come back.

Enjoy!

Homemade 'Petit' Mousse aux Framboise
 
Cook time
Total time
 
Adopted from Marmiton.
:
: Dessert
: French
Serves: 4
  • 500g raspberries ( fresh or frozen)
  • 100 g sugar
  • 150 g Crème fraîche
  • 2 eggs
  • 2 tablespoons of milk
  • 3 sheets of gelatin (6 gr)
  1. Reduce the raspberry to purée. Place them in a saucepan over low heat and add the sugar.
  2. When the raspberry juice is formed, remove it from the heat (do not boil).
  3. Add the gelatine and blend in with the warm raspberry juice . Allow the mixture to cool completely. Whip the crème fraîche with ice cold milk to get a thick consistency. Refrigerate.
  4. Separate the whites from the yolks. Beat the egg whites until stiff .
  5. Pour the raspberry juice slowly into the bowl containing the Crème fraîche. Stir in egg whites .
  6. Allow to foam for 12 hours in refrigerator.

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