The Pioneer Woman Tasty Kitchen
Profile Photo

Raspberry Mousse with a Balsamic Reduction

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Bright and refreshing with sweet, tangy flavors, this raspberry mousse provides a lovely finish to almost any meal. Get ready for the applause.

Ingredients

  • 3 Tablespoons Water
  • 1 envelope (1/4 Oz. Size) Unflavored Gelatin
  • 20 ounces, weight Frozen Raspberries, Thawed
  • ¾ cups White Sugar, Divided
  • 2 cups Heavy Whipping Cream
  • 2 teaspoons Vanilla Extract
  • ½ cups Balsamic Vinegar
  • 16 whole Fresh Raspberries, For Garnish (optional)
  • 8 whole Mint Leaves (optional For Garnish)

Preparation

Add the water into a small bowl. Sprinkle the gelatin over the water and allow it to sit for a few a minutes to soften.

While the gelatin is softening, prepare the raspberries. Place thawed berries and 1/2 cup white sugar in a blender. Process on medium speed until smooth. Place a fine mesh sieve over a medium-size bowl. Strain berry puree through the sieve, pressing and stirring as needed to separate the berry puree from the seeds. Discard seeds.

Place the small bowl of gelatin in the microwave. Heat for 10 seconds on 30% power then stir well to dissolve gelatin. Repeat if needed. Add the dissolved gelatin to the raspberry puree. Stir well to incorporate the gelatin into the puree. Cover bowl and refrigerate puree for about 1 hour until chilled and soft set.

Into a large mixing bowl, add the whipping cream, remaining 1/4 cup sugar and the vanilla. Beat with an electric mixer until moderately stiff peaks form. Remove 3/4 cup whipped cream, cover and refrigerate.

Beat the raspberry puree with the mixer for about 30 seconds. (It is not necessary to wash the beaters between whipping the cream and beating the puree.) Add the puree to the remaining whipped cream. Fold together well. Divide the mousse evenly between 8 dessert dishes. Cover and refrigerate for at least 1 hour and up to overnight.

To make the balsamic reduction: In a small sauce pot, over medium heat, bring the balsamic vinegar to a boil. Lower heat and let vinegar simmer until reduced by half, about 7-10 minutes, stirring frequently. Watch carefully so the vinegar does not burn. If the reduction gets too thick, add a small amount of vinegar to thin it out. Cool before serving.

Finishing: Just prior to serving, top each dessert with a small dollop of the reserved whipped cream, two raspberries and a mint leaf. Drizzle each dessert with 1 ½ teaspoons of the balsamic reduction. Serve immediately.

Notes: One of the great things about making this dessert is that it can be done in stages. The mousse can be made ahead of time and refrigerated for up to 24 hours before serving. The balsamic reduction can also be made ahead of time and can sit, covered, at room temperature until ready to use.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy