Raspberry mousse
Scott Paton shares his recipe for raspberry mousse with raspberry sorbet and pistachio cream
Dazzle dinner guests with this elegant raspberry mousse finished with raspberry sorbet and pistachio cream from Scott Paton, head chef at Boringdon Hall in Plymouth
www.boringdonhall.co.uk
Serves 12
For the mousse:
- Egg yolks 5
- Sugar 240g
- Raspberry puree 300g
- Gelatin leaves 6, softened and drained
- Egg whites 10
- Cream 240g
For the sorbet:
- Raspberry puree 1kg
- Sugar 375g
- Water 100ml
- Glucose 50g
For the pistachio cream:
- Pistachio paste 200g
- Crème fraiche 300g
- White chocolate 500g, chopped
- For the raspberry mousse: in a stand mixer, whisk the egg yolks and 100g sugar until light and foamy.
- In a pan, bring the raspberry puree to the boil, add the gelatin and pour over the egg yolks, whisking the whole time until it reaches room temperature.
- Whisk the cream to a semi whipped consistency, just gently holding peaks.
- In a clean mixer bowl, whisk the egg whites to a meringue, adding the remaining sugar in stages until it reaches semi firm peaks.
- Gently fold the semi whipped cream into the raspberry and egg yolk mix, followed by folding in the meringue. Pour the mix into the moulds and refrigerate until set, preferably overnight.
- For the raspberry sorbet: add all ingredients to a large saucepan. Bring up to a boil and hold at a gentle simmer for 1 minute. Remove from the stove and chill until fridge cold.
- Churn in an ice cream machine and store in the freezer, moving the sorbet to a fridge 10 minutes before serving to soften.
- For the pistachio cream: combine the pistachio paste and crème fraiche until fully mixed.
- Carefully melt the white chocolate. Once fully melted, pour the pistachio puree mixture into the white chocolate, and combine using a hand-held stick blender until completely smooth and mixed.
- Transfer to a piping bag and leave to set to a firm but pipeable consistency in the fridge.
- Remove from the fridge 10 minutes before serving to soften.
You will need
For the mousse:
- Egg yolks 5
- Sugar 240g
- Raspberry puree 300g
- Gelatin leaves 6, softened and drained
- Egg whites 10
- Cream 240g
For the sorbet:
- Raspberry puree 1kg
- Sugar 375g
- Water 100ml
- Glucose 50g
For the pistachio cream:
- Pistachio paste 200g
- Crème fraiche 300g
- White chocolate 500g, chopped
Method
- For the raspberry mousse: in a stand mixer, whisk the egg yolks and 100g sugar until light and foamy.
- In a pan, bring the raspberry puree to the boil, add the gelatin and pour over the egg yolks, whisking the whole time until it reaches room temperature.
- Whisk the cream to a semi whipped consistency, just gently holding peaks.
- In a clean mixer bowl, whisk the egg whites to a meringue, adding the remaining sugar in stages until it reaches semi firm peaks.
- Gently fold the semi whipped cream into the raspberry and egg yolk mix, followed by folding in the meringue. Pour the mix into the moulds and refrigerate until set, preferably overnight.
- For the raspberry sorbet: add all ingredients to a large saucepan. Bring up to a boil and hold at a gentle simmer for 1 minute. Remove from the stove and chill until fridge cold.
- Churn in an ice cream machine and store in the freezer, moving the sorbet to a fridge 10 minutes before serving to soften.
- For the pistachio cream: combine the pistachio paste and crème fraiche until fully mixed.
- Carefully melt the white chocolate. Once fully melted, pour the pistachio puree mixture into the white chocolate, and combine using a hand-held stick blender until completely smooth and mixed.
- Transfer to a piping bag and leave to set to a firm but pipeable consistency in the fridge.
- Remove from the fridge 10 minutes before serving to soften.
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