Mousses, “i dolci al cucchiaio” (desserts eaten with a spoon), are the perfect way to finish a dinner with guests. I learned this type of preparation from a chef friend of the family when she was about 20 years old. She decided to give me some recipes that introduced me to the world of special preparations that use “isinglass”, a transparent, almost pure gelatin prepared from the air bladder of fish. At that time, I was very impressed that you could render an ingredient suitable for the preparation of sweets from fish.
Silvana, the cook that I knew, worked in Switzerland serving the Australian Ambassador. Her stories recalled the receptions and dinners she prepared and they fascinated me so much that I would and stay for hours listening to her while she was on her vacation in Italy. I realized later that she gave me all the information which is fundamental to understanding the art of cooking because she saw how great my interest was and what joy it bought me. I inherited a book from her that is written in French called “La Patisserie Familiale”, published in 1958. This book is a little jewel for the preparation of sweets. I will be forever grateful to her.
This mousse is prepared the day before and can also be frozen for up to 15 days. If you freeze the mousse, it is best to use individual molds so that you thaw only the portions that you need to use.
Preparation: 1 hour | 4 hours refrigeration
(For 8 people)
16 oz. whipping cream
1 pound raspberries
3/4 cup sugar
3 egg whites
3 sheets of gelatin
pure vanilla extract
pinch of salt
- Soak the gelatin in a bowl of cold water for 5 to 10 minutes, about one cup of water per sheet.
- Wash the raspberries and let them drain in a colander for a few minutes then place in a bowl and add the sugar. Mix and let stand for about 30 minutes.
- Whisk the mixture and pour into a large bowl. Take two tablespoons of the raspberry mixture and put it in a saucepan, add the gelatin (squeeze out the excess water if using sheet gelatin) and heat to melt the gelatin. When it is dissolved pour the liquid into the bowl with the rest of the mixed raspberries then place it in the fridge.
- Whisk the egg whites until they are very firm and add a pinch of salt. Remove the mixture from the fridge, add the egg whites, and fold the egg whites in with a silicone spatula from the bottom to the top, trying not to break up the raspberry mixture too much.
- Whip the cream and add the vanilla. Fold the cream into the mousse, the same way you folded the egg whites into the raspberry mixture. Pour into individual ramekins or in a flan mold. Place in the freezer covered with foil. Allow to coagulate for 4 hours. Before serving, keep the mousse out at room temperature for 30 minutes. If you use individual molds, you can serve the mousse accompanied with a chocolate sauce.