Raspberry Mousse

Ingredients

• 250 g (8 oz) fresh raspberries
• ½ C sugar
• 1 tbs lime juice
• 1½ tsp unflavored gelatin
• ¼ C water
• 1 C heavy cream

Directions

1. Puree the raspberries in a food processor and strain through a mesh sieve. Stir in sugar and lime juice.
2. Heat the water in the microwave (~30 seconds) and stir in the gelatin. Allow to cool for a couple of minutes, then add to the puree and mix well. Cool the puree bowl in an ice bath or in the refrigerator for about an hour or until thickened slightly.
3. Whip the puree on high speed until foamy, then add the cream and whip until thickened. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Chef's Notes

• This recipe will work with any fruit and is a good way to use fruits that are very ripe. The table below lists the ingredient proportions 8, 16, 24, and 32 oz of fresh fruit

Mousse Conversion Table

Measurement	Fresh Fruit	Sugar	Gelatin	Water	Lime Juice	Heavy Cream
US	8 oz	½ C	1½ tsp	¼ C	1.0 tbs	1.0 C
16 oz	1.0 C	3.0 tsp	½ C	2.0 tbs	2.0 C
24 oz	1½ C	4½ tsp	¾ C	3.0 tbs	3.0 C
32 oz	2.0 C	6.0 tsp	1.0 C	4.0 tbs	4.0 C
Metric	227 g	100 g	3.1 g	60 ml	15 ml	237 ml
454 g	200 g	6.2 g	120 ml	30 ml	474 ml
680 g	300 g	9.3 g	180 ml	45 ml	710 ml
907 g	400 g	12.4 g	240 ml	60 ml	947 ml