Raspberry Mousse

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I have made many types of mousse, including those with raw eggs and gelatin. I like this version WAY WAY better—I give this a 9. I use this as a filling between layers of layer cake, as well as a frosting for the outside. It is delightful. It is light (tasting, anyway), bright, and just beautiful. Here is what I do:

Raspberry Mousse

8 oz. Philadelphia brand full-fat cream cheese
dash salt
2 tsp. vanilla
1/4 cup powdered sugar
3/4 cup homemade raspberry jam (my jam is 2:1 fruit to sugar ratio, so it’s way more fruit than sugar)
1 1/2 – 1 3/4 cup liquid heavy cream

So, the heavy cream is important because it counteracts all the liquid-ish nature of the jam. Also, you could use fruit puree as well, which I’ve done in the past, but I like the jam much, much better.

Comments

  1. thejohnmfamilyJuly 2, 2018 at 1:55 PM

    If you add fresh raspberries, don't add them until the end and then fold them in whole. Otherwise, it gets way too runny. Also, we used probably a full cup of jam to get a strong enough raspberry flavor.

    ReplyDelete

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