Kirsch & Raspberry Mousse

This boozey Kirsch infused mousse is a delicious fresh dessert to have on its' own, or makes the perfect base for more advanced desserts such as my Fruits Rouges. Either way you decide to make it, it is sure to go down a treat!

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Kirsch &

Raspberry Mousse

Prep Time - 40mins

Yield - +- 300ml

Setting time - 30-45mins

Ingredients

• 190ml Raspberry Purée

• 25ml Kirsch Liquor

• 70g White Sugar

• 35ml Water

• 40g Egg White

• 4g (2) Leaf Gelatine

• 120ml Cream

Method

1. Combine purée and liquor in a small saucepan. Do not heat past 45°C as the alcohol will evaporate.

2. Hydrate the gelatine in cold water and temper it into the purée

3. In a separate saucepan, combine sugar and water. Bring to 116°C over medium heat.

4. Once the sugar reaches 112°C, start whisking your egg whites on medium speed in a stand mixer fitted with a whisk attachment.

5. By the time your egg whites are foamy, the sugar syrup should be at 116°C. Carefully drizzle the hot sugar into the whisking egg whites and whisk until the meringue has cooled to 50°C

6. Carefully fold the purée mixture into the meringue

7. Whisk the cream to medium peaks and fold it into the meringue mixture, in thirds.

8. Place the mousse into a piping bag fitted with a 1cm round nozzle.

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Notes

Do not place in the fridge, as the gelatine will begin to set. Keep at room temperature until needed but ideally, use immediately.

Your cream shouldn't be beaten stiffer than medium peaks. This will make it too difficult to fold into the meringue base which will lead to deflating the mousse too much.

Ensure your meringue is cool before folding in the cream to prevent deflating the mixture.

Variations

To make this non-alchoholic but retain the Kirsch flavour, simply heat the purée past 45°C. This will evaporate the alchohol.

You can substitute the raspberry purée for another fruit purée if you want to play around with the flavours.