Sugar Free Berry Mousse

I love berries, all kinds of berries, but far and away raspberries are my favorite. I saw a recipe for sugar free strawberry mousse and modified it to a raspberry mouse. Feel free to change it back or re-modify to whatever berries you have on hand.

This simple mousse is quick and easy to make. After my initial try I would suggest making the berry puree and chill it before folding it into the whipped cream. Also, be sure to beat the cream into very stiff peaks. I would also chill the bowls in which you will store/serve the mousse. All these precautions will help keep the mousse firm. Don’t worry if you don’t. It will still be fresh and delicious.

Sugar Free Raspberry Mousse

INGREDIENTS

• 354g raspberries (3/4 pound)
• 100g Splenda
• 238g whole or whipping cream (cold)
• extra raspberries for topping

METHOD

  1. Clean and slice the raspberries, In a blender or food processor add the raspberries, Splenda and puree. Remove 1/2 a cup of puree and set aside.
  2. Place serving bowls in the refrigerator to chill before filling.
  3. In a cold bowl add the cream and beat until very stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
  4. Divide the 1/2 cup of puree between the 4 small/medium glasses and top with the raspberries mousse.
  5. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh raspberries and serve.

CAUTION: Weekdays off can be dangerous

Having Tuesday off was good. On the other hand it was very good. I wanted a new dessert to have for the occasional dinner. I have some new small glass flared dessert dishes and in my world the glass or dish is always full.

The dessert is a dark chocolate mousse, layered with a light chocolate mousse and topped with a Bavarian cream, shaved dark chocolate, dusted with cinnamon with a sugar/cinnamon stick for garnish.

Dark Chocolate Mousse:

  • 4 1/2 ounces bittersweet chocolate, finely chopped
  • 2  tablespoons (1 ounce) salted butter, diced
  • 2 tablespoons hot water
  • 1 cup cold heavy cream
  • 3 large eggs  separated
  • 1 tablespoon sugar

Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. Pipe the mousse into a serving bowl or individual dishes.

Put the bowls on a small cookie sheet ( I used a 9″x12″ jelly roll pan.) Tip the pans at a sharp angle. I used a beer bottle under one end (I wonder where that bottle came from?)  Refrigerate for at least 2 hours.

Light Chocolate Mousse (6 servings)

  • 1/2 cup water, boiling
  • 2 tsp gelatin (powdered)
  • 2 tbsp unsweetened cocoa powder
  • 4 large eggs separated and at room temperature
  • 1/3 cup sugar

Combine water and gelatin in a small bowl and whisk until gelatin has completely dissolved. Whisk in cocoa powder and set aside to cool for 15 minutes. Place the egg whites in a medium bowl and, using an electric mixer, beat until soft peaks form. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites. Once the egg white mixture has reached soft peaks, beat in the egg yolks one at a time at high speed. Slowly pour in the gelatin mixture and mix until uniform in color and well-combined.

Remove the dark chocolate filled dishes and tip them the opposite way on the counter. Evenly distribute the mousse into then and refrigerate keeping the same angle until set, at least 3 hours.

Bavarian Cream (2 Servings )

  • 1-1/2 teaspoons Unflavored gelatin
  • 2 tablespoons cold water
  • 1 egg yolks
  • 2 tablespoons white sugar
  • 1/4 pinch salt
  • 1/2 cup milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup heavy cream

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.  Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to the dessert cups laying level on the counter, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Before serving, I grated some dark chocolate over the Bavarian cream. I also rolled some gum paste that I had in a combination of sugar and cinnamon to offset the sweetness of the mousse. Cut the gum paste into rectangles about 1″ x 2″ and roll into a tube with the sugar/cinnamon coating on the outside.