Raspberry Mousse Cups
Prep Time: 1 hour 55 minutes
Cook Time: 5 minutes
Total Time: 2 hours
Ingredients
For the Raspberry Mousse:
10 oz 2 1/2 cups frozen raspberries
1/2 cup granulated sugar
2 Tbsp fresh lemon juice, from one med/large lemon
1 Tbsp Knox unflavored gelatin (from 1 1/4 packets
3 cups heavy whipping cream
6 Tbsp confectioners, powdered sugar
Filling and Garnish:
1/2 of a 7 oz pkg lady fingers
12 oz package fresh raspberries, reserving 6 berries for garnish
6 to 12 small mint leaves, optional garnish
For the Simple Syrup, stir together:
1 cup warm water
1 Tbsp fresh lemon juice
1 Tbsp granulated sugar
Instructions
Make Raspberry Sauce:
In a medium sauce pan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through sieve, pushing on the back with a spatula to get all of the juice possible. Off the heat, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour back into saucepan and place over medium heat, whisk until gelatin dissolved and mixture is hot (not boiling). Remove from heat and cool to room temp (transfer to a different bowl to cool faster) and don’t let it sit too long once it’s at room temp or it will thicken and become difficult to blend.
Prep the Ladyfingers:
Cut lady fingers into 3 pieces. Make syrup and dip each lady finger piece in syrup 2 seconds then layer 2 full lady fingers in the bottom of each cup (6 pieces total).
Make the Whipped Cream:
Once raspberry syrup is at room temp, beat 3 cups heavy cream with 6 Tbsp powderd sugar on high speed 2 minutes or until whipped and fluffy (do not overbeat or it will turn buttery). Reserve 1 1/2 cups of whipped cream and transfer it to a pastry bag fitted with a large star attachement. Refrigerate until ready to use.
Make and Assemble Raspberry Mouse:
Into the remaining big batch of whipped cream, Gently fold in the room temp syrup 1/4 at a time, folding to incorporate between each addition. Transfer to a piping bag fitted with a round 3/8″ tip and pipe over ladyfingers to a 1/2″ thickness. Repeat with all 6 cups.
Set aside 6 of your prettiest raspberries for the topping. Place remaining raspberries over your mousse, arranging them in a circle around the edges and then placing a few in the center. Pipe another half-inch of mousse over the raspberries. Finally, pipe reserved whipped cream and garnish with raspberry and mint if desired. Refrigerate for at least 1 hour or until set. Enjoy!
