Ingredients

1 sachet gelatin

1 1/4 cup water

1 3/4 cups heavy cream

3 cups raspberry purée

5 egg whites

250 g sugar

Preparation

  1. Bloom the gelatin in the water.
  2. Whip the cream to medium peaks. Cover and refrigerate the whipped cream.
  3. Warm half of the fruit purée in a saucepan. Remove it from the heat. Melt the gelatin. Add the melted gelatin and stir to incorporate. Blend in the remaining purée.
  4. Combine the egg whites and sugar in a mixer bowl over a pot of simmering water and heat, stirring constantly with a wire whip, until the mixture reaches 145°F/63°C. Transfer the bowl to the mixer and whip at high speed with the whip attachment until stiff peaks form. Continue beating until the meringue has completely cooled.
  5. Cool the raspberry mixture to 70°F/21°C.
  6. Gently blend approximately 1/2 of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the reserved whipped cream.
  7. Immediately pipe or ladle the mousse into molds.