Hand-picked places to eat, stay, shop & cook in the South West

Raspberry mousse

Published on November 8, 2017
Home » Good stuff » Recipes » Baking » Raspberry mousse

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

Raspberry mousse

Serves 12

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

  1. For the raspberry mousse: in a stand mixer, whisk the egg yolks and 100g sugar until light and foamy.
  2. 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.
  3. Whisk the cream to a semi whipped consistency, just gently holding peaks.
  4. In a clean mixer bowl, whisk the egg whites to a meringue, adding the remaining sugar in stages until it reaches semi firm peaks.
  5. 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.
  6. 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.
  7. Churn in an ice cream machine and store in the freezer, moving the sorbet to a fridge 10 minutes before serving to soften.
  8. For the pistachio cream: combine the pistachio paste and crème fraiche until fully mixed.
  9. 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.
  10. Transfer to a piping bag and leave to set to a firm but pipeable consistency in the fridge.
  11. Remove from the fridge 10 minutes before serving to soften.

Intrigued? Experience Scott’s inspired plates at Boringdon Hall’s Gallery Restaurant – book a table here.

Also try

Chocolate tart and raspberry mousse

Two puds in one? What's not to love about Darren Millgate of Bustopher Jones' chocolate tart and blackberry mousse dessert duo ...

Boringdon Hall's striking stone towers hint at an intriguing past, while a brilliant new chef and new status as Best Spa Hotel, bodes well for the future

Pistachio sponge

This pistachio sponge with mascarpone ice cream is one of the dishes that helped Jamie secure the top honours at the South West Chef of the Year competition