Raspberry Cream Mousse

Raspberry Cream Mousse

This is a delicious raspberry cream that I use to fill cakes and to pipe decorative borders. I use frozen raspberries which are available all year round.  I first make a raspberry syrup in the Tefal Cuisine Companion then when the syrup has cooled to room temperature I pop it in the fridge for 10 minutes before I whip cream until stiff peaks form and gently fold the cooled raspberry syrup through the whipped cream. I then pop back in the fridge until the raspberry cream is of a spreadable and piping consistency. This may take 1 to 2 hours.

Raspberry cream mousse filling and piped border

After folding syrup through the stiffly whipped cream.

Note: Australian cup and spoon measurements used. 1 cup=250 mls. 1 tablespoon =20mls.

10 gms powdered gelatine
1/4 cup boiling water
300 gms frozen raspberries
165 gms caster sugar
600 mls thickened cream
Pour boiling water into small heatproof bowl, start stirring vigorously with a fork, add gelatine quickly and keep stirring for another 10 seconds to dissolve gelatine. Set aside.
Insert Ultrablade. Stopper out.
Add frozen raspberries and caster sugar. Sp3:70deg:2 mins or until sugar dissolves. Scrape bowl with spatula.
Sp3:95deg:5mins adding dissolved gelatine through hole in lid after 4 minutes. Strain mixture by pressing with spatula through wire sieve to remove seeds.
Set aside to cool to room temperature. When ready to whip cream place cooled raspberry syrup in fridge for 10 minutes.
Whip thickened cream in the Cuisine Companion with Whisk inserted and Sp6 selected or use a  stand mixer until firm peaks form.
Gently fold in cooled raspberry syrup 2 tablespoons at a time until combined.
Refrigerate until mixture is of a spreading and piping consistency.