Ingredients
Equipment
Method
- Bloom the gelatin. Sprinkle the gelatin powder over the 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften.
- Prepare the raspberry puree. Combine the 1 cup of raspberries and the granulated sugar in a small saucepan. Heat over medium heat until the sugar dissolves and the berries break down, about 5 minutes. Press the mixture through a fine-mesh sieve to remove seeds. You should have about 1/2 cup of smooth puree.
- Temper the egg yolks. In a separate bowl, whisk the egg yolks. Slowly whisk about 1/4 cup of the warm raspberry puree into the yolks to temper them. Then, pour the yolk mixture back into the saucepan with the remaining puree. Cook over low heat, stirring constantly, until the mixture thickens slightly, about 2 minutes. Do not boil.
- Dissolve the gelatin. Remove the saucepan from the heat. Stir the softened gelatin mixture into the warm raspberry-yolk mixture until completely dissolved.
- Add the champagne. Gently stir in the 1/2 cup of chilled champagne. Set the mixture aside to cool to room temperature.
- Whip the cream. In a clean, cold bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- Fold together. Gently fold about one-third of the whipped cream into the cooled raspberry mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Avoid overmixing to keep the mousse airy.
- Chill. Divide the mousse among 6 serving glasses or ramekins. Cover and refrigerate for at least 3 hours, or until firm.
- Serve. Garnish with fresh raspberries before serving.
Notes
For a richer flavor, you can substitute 1/4 cup of the champagne with 1/4 cup of dry sparkling wine or prosecco.