Here is a late summer dessert that provides a refreshing end to any meal. At the market, load up on ripe, fragrant berries and at home you just have to transform them into a “summer” light mousse that will give you a delicious and impressive result with… laclassedecuisine.com !
Ingredients for 4 Servings:
- 12 oz. fresh Raspberries
- 3/4 cup granulated sugar
- 1 Tbsp fresh lemon juice
- 1/2 cup whipping cream
- Whole fresh berries and mint leaves for garnish
In a food processor, combine the raspberries, sugar and lemon juice. Purée until smooth. Pass the purée through a fine sieve and set the purée aside.
In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
Whisk a couple of large spoonfuls of the beaten cream into the berry mixture to lighten it. Scrape the remaining cream on top and fold gently with a rubber spatula until just combined.
Spoon the mousse into individual glasses, refrigerate until firm, about 3 hours. Just before serving, garnish with Raspberries and mint leaves.
