Raspberry Mousse

This mousse is a simple curd + cream method. You can use any kind of fruit purée for this formula, just remember that if you are using a fruit that is very sweet (blood oranges, coconut, mango, blackberry) that you want to substitute 50% lemon juice for the purée. For acidic fruits like passion-fruit, you do not need to add any more acid into the purée.

Formula: yields 34.88 oz. (enough to fill one 8" cake)
3.75 oz. Raspberry purée
6.25 oz. Sugar
7.5 oz. Egg yolk
3.5 oz. Butter

13.75 oz. Heavy cream
0.13 oz. Gelatin (1 sheet)

Tools: stainless steel bowl, whisk, heat resistant spatula, saucepan, mixer


MOP:
In a saucepan heat purée and half of the sugar (aprox. 6.1oz) until the mixture boils. Stir so that the sugar and purée are combined, you do not need to stir it any more then this.

While the purée is heating up whisk your egg yolk and the rest of the sugar in a stainless steel bowl, stir to incorporate.

When the purée has boiled, temper half of the purée into the egg yolks, mix to combine and then return the mixture to the saucepan.

Stir, on low heat or off heat, until the mixture sets up to a thick custard state. When the mixture is thick, remove from heat and add butter slowly or in pieces into the mixture. Essentially you have just made a fruit curd.
Let the mixture cool, you can leave it covered with plastic touching the surface of the curd at room temperature.

Bloom your gelatin in cold water.


Whip heavy cream to a soft peak or a milkshake consistency.
Make sure you have your mold ready before you continue to the next step.
When the curd has cooled to room temperature fold the cream into the curd. Heat up your gelatin (without the water). You can dot this by microwaving the gelatin for a few seconds to melt it. Add the melted gelatin to the cold curd+cream mixture. Whisk to combine. Pour into mold. Chill to set before serving.