Heart-Shaped Raspberry Mousse (Recipe for Printing)
This heart-shaped raspberry mousse highlights fresh raspberries and a glossy mirror glaze, ideal for Valentine's or romantic celebrations. Prepare ahead, chill, and save & click.
# What You Need:
→ Raspberry Purée
01 -
1 1/2 cups fresh or frozen raspberries
02 -
3 tablespoons granulated sugar
03 -
1 teaspoon lemon juice
→ Raspberry Mousse
04 -
2 teaspoons powdered gelatin
05 -
2 tablespoons cold water
06 -
3/4 cup cold heavy cream
→ Mirror Glaze
07 -
2 teaspoons powdered gelatin
08 -
2 tablespoons cold water
09 -
1/3 cup sweetened condensed milk
10 -
1/2 cup granulated sugar
11 -
1/4 cup water
12 -
3 ounces white chocolate, chopped
13 -
Red gel food coloring, as needed
# How to Make It:
01 -
In a small saucepan, combine the raspberries, 3 tablespoons granulated sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries soften and break down. Place a fine-mesh sieve over a bowl and strain the mixture, pressing firmly to extract as much liquid as possible. Discard the seeds and set the purée aside to cool slightly.
02 -
In a small bowl, sprinkle 2 teaspoons powdered gelatin over 2 tablespoons cold water. Let stand for 5 minutes to allow the gelatin to fully absorb the water.
03 -
Rewarm the raspberry purée gently if necessary to ensure it is warm but not hot. Stir in the bloomed gelatin until completely dissolved. In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or whisk. Gently fold the whipped cream into the raspberry mixture in two or three additions, taking care to preserve volume and ensure a smooth mousse.
04 -
Transfer the raspberry mousse into heart-shaped silicone molds, filling to the top. Smooth the surface with an offset spatula and tap the mold lightly to remove air bubbles. Place the molds in the freezer for at least 4 hours or until the mousse is completely firm.
05 -
In a small bowl, sprinkle 2 teaspoons powdered gelatin over 2 tablespoons cold water. Allow to bloom for 5 minutes.
06 -
In a small saucepan, combine 1/2 cup granulated sugar, 1/3 cup sweetened condensed milk, and 1/4 cup water. Heat over medium, stirring, until the sugar dissolves and the mixture begins to simmer. Remove from heat and add the chopped white chocolate, stirring until smooth. Stir in the bloomed gelatin until fully dissolved. Add a few drops of red gel food coloring and blend using an immersion blender until the glaze is smooth and glossy, avoiding the incorporation of air bubbles. Allow the glaze to cool to 90°F (32°C) before using.
07 -
Once the mousse is firm, carefully unmold the hearts onto a wire rack set over a baking sheet. Pour the cooled mirror glaze evenly over each heart until covered. Transfer to a serving plate and allow to thaw in the refrigerator before serving.
# Extra Tips:
01 -
Pass the raspberry mixture through a sieve to ensure a smooth mousse texture.
02 -
For best results, freeze the mousse overnight before glazing.
03 -
Mirror glaze should be poured at the correct temperature to maintain shine.