Equipment
Ingredients
Raspberry Mousse Base
- 30 ml water, cold
- 7 g unflavored gelatin powder
- 300 g raspberries, fresh or thawed from frozen
- 70 g caster sugar
- 15 ml lemon juice, freshly squeezed
Mousse Cream
- 300 ml heavy cream, cold, minimum 35 percent fat
Strawberry Glaze
- 10 ml water, cold
- 2 g unflavored gelatin powder
- 150 g strawberries, hulled and roughly chopped
- 30 g caster sugar
- 5 ml lemon juice
Shortbread Biscuits
- 100 g unsalted butter, softened at room temperature
- 50 g caster sugar
- 150 g all-purpose flour
- 5 ml vanilla extract
- 1 g salt
Nutrition (per serving)
Method
Combine 30ml of cold water and 7g of unflavored gelatin powder in a small bowl. Stir briefly and set aside for 5 minutes to bloom.
Place the raspberries, 70g of caster sugar, and 15ml of lemon juice into a food processor and blend until completely smooth.
Pass the raspberry puree through a fine mesh strainer into a saucepan, pressing the solids with a spoon to extract maximum liquid while leaving the seeds behind.
Place the saucepan over medium-low heat and warm the strained puree until it reaches a gentle simmer at around 60°C/140°F.
Remove the puree from the heat. Add the bloomed gelatin and stir continuously with a silicone spatula until completely dissolved. Set aside to cool to 25°C/77°F.
In a clean mixing bowl, beat the cold heavy cream using an electric mixer until soft peaks form. Do not overwhip.
Gently fold the cooled raspberry base into the whipped cream using a spatula, employing a sweeping bottom-to-top motion to keep the mixture light and airy.
Divide the mousse evenly among 6 serving glasses. Transfer to the refrigerator and chill for at least 3 hours to set.
Preheat your oven to 170°C/340°F. Line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and 50g of caster sugar together until pale and creamy.
Add the all-purpose flour, vanilla extract, and salt to the creamed butter. Mix on low speed until a cohesive dough begins to form.
Turn the dough out onto a lightly floured surface. Use a rolling pin to roll it to an even 5mm thickness, then cut out biscuits using a cookie cutter.
Place the cut biscuits onto the prepared baking sheet and bake at 170°C/340°F for 12 to 15 minutes, or until the edges are a pale golden color.
Carefully transfer the baked shortbread biscuits to a wire rack to cool completely.
For the strawberry glaze, combine 10ml of cold water and 2g of gelatin powder in a small bowl to bloom for 5 minutes.
Blend the strawberries, 30g of caster sugar, and 5ml of lemon juice until smooth, then strain through a fine mesh strainer into a saucepan.
Warm the strawberry mixture over medium-low heat until just simmering. Remove from heat, stir in the bloomed gelatin until dissolved, and let the glaze cool to room temperature.
Once the raspberry mousse has fully set in the serving glasses, spoon the cooled strawberry glaze gently and evenly over the top of each portion.
Refrigerate the dessert for an additional 1 hour to allow the glaze to set into a glossy mirror layer. Serve chilled alongside the cooled shortbread biscuits.
Chef's Notes
- For the most vibrant color and flavor, use high-quality, ripe berries. If using frozen berries, thaw them completely and include all juices when pureeing.
- When whipping the cream, stop at soft peaks. The cream should barely hold its shape on the whisk. Stiff peaks will make folding difficult and result in a grainy, dense mousse.
- To ensure a crisp shortbread, handle the dough as little as possible. Overworking develops gluten, which leads to tough rather than crumbly biscuits.
- Allowing the gelatin to bloom properly is crucial. Sprinkle the powder evenly over cold water to prevent dry spots, which will not dissolve smoothly.
Storage
Refrigerator: 3 days — Store mousse in the fridge. Keep shortbread in an airtight container at room temperature.
